Food & Drink Magazine

Nutella Ravioli

By Crustabakes

I love Nutella. I love it spread on a sandwich bread, a cake, or even a cookie. But most of all, i like my Nutella just with a spoon.

Nutella Ravioli

Like so.

But all of us know, that is very highly frowned upon, and you don’t get to do it when someone is in the room with you.

So, i decided to make little raviolis out of it,

 

Nutella Ravioli

and fill it up with Nutella as much as i could (or dared), without having the whole ravioli bursting.

Nutella Ravioli

Like so.

So u can imagine, the day started with rolling and shaping dough,

Nutella Ravioli

And i have used a square cookie cutter which was plenty helpful as it eliminated all that architectural work of measuring and slicing the dough against your ruler.

It’s pretty easy actually, basically you just sandwich the Nutella between two pieces of the cookie cutter dough, seal it, and crimp the sides with your fork.

Nutella Ravioli

voila!

Nutella Ravioli

On a side note though, the Nutella did dry out, and lost its fluidity to become a more solid mass.

Not that i mind.

Nutella Ravioli

(Taken from the purple foodie)

For the Ravioli dough

Ingredients:

12 0z (330g) plain flour
3.5oz (100g) icing sugar
6 oz (180g) butter
1 egg yolk
2 tbsp cold water

  1. Remove the dough from the bowl and knead gently. Flatten to form a thick disk and wrap it in cling film and chill it for at least an hour.
  2. Put the flour and icing sugar into a bowl and rub the butter either with your finger with gentle, quick movements or with a pastry cutter until you achieve breadcrumb like texture. Add the egg yolks and cold water until the mixture comes together.
  3. Roll out the dough to 3-4 mm (1/8th inch) thickness and use the cookie cutter to cut it into uniform squares.

To Assemble:

1. Dollop some Nutella chocolate cream on one piece of dough

2. Take another piece of dough and cover over the Nutella.

3. Seal the edges by gently pinching the sides with your fingers and then crimping the edges with a fork.

4. Pop this into the fridge for about 15 minutes. Once that’s done, remove it and bake it in a preheated oven at 170C/350F for 10-12 minutes.
Next, pull it out to brush it with a little egg wash for a nice, golden sheen. Pop it back into the oven for another 5-7 minutes.

 


Nutella Ravioli


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