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Nutella-Stuffed Ravioli

Even if you are a card-carrying from-scratch cook/baker, there can be times when you find yourself relying on what I call shortcut ingredients:

-Refrigerated pie crust

-Frozen puff pastry

-Store-bought pizza dough

To name a few.

Maybe you're pressed for time. Or perhaps you're not overly confident in your pie crust/puff pastry skills. Or you just feel like getting to the good part that much quicker (like, when the kids want to help).

Whatever the reason, I encourage you to keep at least a few of these little helpers on hand, to get you to the finish line quickly — and in style.

One of my favorite shortcuts is the wonton wrapper.

I keep these on hand pretty much all the time — they are incredibly versatile, and can be used in all manner of sweet and savory meals and nibbles.

Like these scrumptious Nutella-stuffed ravioli.

Made with only two ingredients (OK, three if you count the confectioner's sugar), these come together in a snap, and make for an unusual and delicious snack or dessert — that will fly off the plate. And since this version is baked rather than fried, there is no fuss or mess.

Your kids will love spooning the Nutella onto the wrappers and sealing them shut (though my son's favorite part is using his finger to wet the edges!).

Though I personally love the simplicity of a dusting of confectioner's sugar, feel free to jazz these up with the variations listed below!

Do you have a favorite shortcut ingredient?

Recipe: Baked Nutella-Stuffed Ravioli

Makes 16 (can be doubled or tripled)

Ingredients

  • 16 wonton wrappers
  • 6 tablespoons Nutella or your favorite chocolate hazelnut spread
  • 1/2 teaspoon cinnamon
  • olive oil or non-stick cooking spray
  • confectioner's sugar, for dusting (see below for variations)

Directions

  1. Pre-heat oven to 375. Line a baking sheet with parchment paper.
  2. Mix cinnamon and nutella.
  3. Lay wonton wrappers on a work surface. Place a heaping teaspoon of Nutella mixture in the center of each. Moisten edges of the wrapper with a little water (using your finger or a small pastry brush), and fold over filling to form a triangle. Press firmly yet gently to seal, flattening the area around the filling to eliminate air pockets. You can use a fork to make a crimped edge if you like.
  4. Lightly brush the tops of the raviolis with olive oil, or spray with non-stick cooking spray, and arrange in a single layer on your prepared baking sheet. Bake for 10-15 minutes, or till golden brown.
  5. Transfer to a wire rack to cool; dust with confectioner's sugar and serve.

Substitute confectioner's sugar for any of the following:

For cinnamon-sugar ravioli, combine 2 tablespoons sugar with 2 teaspoons cinnamon - dust over raviolis after brushing with olive oil, prior to baking.

For a salted caramel twist, drizzle cooled ravioli with caramel sauce (either homemade or storebought); sprinkle with flaky sea salt.

For a fruit-twist, puree 4 oz. raspberries until smooth. Pass puree through a fine sieve into small bowl; discard solids. Whisk in 4 teaspoons sugar. Drizzle over cooled ravioli.

Images via Sheri Silver

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