Chocolate Raviolis with Baileys Whipped cream

 

 

 

 

 

Ingredients

• 16 wonton wrappers
• 1 egg, beaten to blend
• 1 cup chocolate-hazelnut spread (Nutella)- Whole Foods and a few places offer and chocolate coconut spread which is amazing in these as well
• Vegetable oil, for frying
• Powdered sugar, for dusting
• 1 cup chilled Whipping Cream
• 2 TBS confectioners Sugar
• 1 to 2 TBS Baileys Irish Cream (more or less to taste preference)

Directions

Beat whipping cream, Baileys and confectioners sugar on medium-high until stiff peaks form. Place in serving bowl, cover and refrigerate until serving Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.. 
Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.
Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)
Dust raviolis with confectioners sugar and serve warm with whipped cream on side. Use extra whipped cream on coffee for an extra yummy treat

Adapted from Giada DeLaurentis's Chocolate- Hazelnut Ravioli recipe