It’s Carnival time and today, at my children’s request, we’ll make Nutella-Stuffed Bugie together: delicious pastry ravioli filled with Nutella, fried and dusted with powdered sugar.
They are delicious and disappear in no time. The recipe is easy, although the preparation of the sheets can be a bit laborious, but not at all impossible. To speed up, I used a stand mixer to prepare the dough and a pasta machine to roll it out, but you can also do it by hand with a rolling pin. It requires a bit more elbow grease, but the result is the same.
I used Nutella as a filling, my kids are crazy about it. However, I also made some filled with strawberry jam, and I loved them. So, it’s up to you. If you’re a Nutella lover like my kids, this is the right recipe for you.
Try also the Piedmontese Bugie Recipe. Same procedure and same ingredients, but without filling.
Now let’s see together how to make the recipe for Nutella-Stuffed Bugie. Prepare the ingredients and let’s get started.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other Delicious Carnival Recipes to Try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
Ingredients
- 2 cups flour (+ extra for working)
- 1 egg (+ 1 yolk)
- 1/4 cup sugar
- 2 tbsp butter (melted)
- 1 1/2 tsp baking powder (+ half)
- 1 pinch salt
- 1 small glass liqueur (optional)
- 1 small glass white wine (30 ml)
- 1 quart peanut oil (for frying)
- as needed powdered sugar
Tools
To make the Nutella-Stuffed Bugie, you will need:
- 1 Work Surface
- 1 Pasta Machine
- 1 Fryer
- 1 Pastry Wheel
- 1 Thermometer
Steps
First, prepare the dough.
Pour the sifted flour with the baking powder into the bowl of a stand mixer and make a well in the center. Add a pinch of salt (a pinch as my mother-in-law would say), the lightly beaten eggs (1), and gradually all the other ingredients. Attach the dough hook and run the machine for a few minutes until you get a compact dough (2).
Wrap the obtained dough with plastic wrap and let it rest for about 30 minutes.
Sift the flour with the baking powder on a work surface, form a mound, and make a well in the center. Pour in the eggs (1 whole + 1 yolk) lightly beaten, sugar, pinch of salt, melted butter, and white wine. Knead vigorously with your hands, then create a ball, wrap it in plastic wrap, and let it rest for about 30 minutes.
Take the dough again, form a cylinder, and divide it into 4 parts (3). Flour the work surface (4) and roll out the dough with a rolling pin (5).
Then pass the dough through the pasta machine, gradually increasing the width to the last setting,
to obtain a sheet about 1/10th of an inch thick. If you don’t have a pasta machine, it’s not a problem: you can also use a rolling pin.
With the help of a pastry bag (or a spoon), place a series of dollops of Nutella on the lower part of the sheet, well spaced apart. The size depends on how big you want your bugie.
Fold over the upper part, pressing gently around the filling to release the air, and with a pastry wheel, cut into rectangles.
Heat the oil in a pan, and when it’s hot enough (340°F), immerse your bugie, frying 6-7 at a time, for a few seconds on each side. When they are golden brown, drain them one by one, and place them on paper towels.
Sprinkle the stuffed bugie with powdered sugar as desired, place them on a serving platter or tray, and serve.
Here are the Nutella-Stuffed Bugie ready. Enjoy!!
Until the next recipe.
Storage
You can store the stuffed Bugie at room temperature for 3 – 4 days, covered with plastic wrap or in an airtight container.
You can store the stuffed Bugie at room temperature for 3 – 4 days, covered with plastic wrap or in an airtight container.
Tips and Suggestions
– Once the oil reaches temperature (340°F – 355°F), slightly lower the flame, but be careful, it should not be too cold.
– The ideal oil for frying is extra virgin olive oil, but given the high costs, you can opt for peanut oil, which is still highly resistant and suitable for frying.
– The ideal oil for frying is extra virgin olive oil, but given the high costs, you can opt for peanut oil, which is still highly resistant and suitable for frying.
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