Best 7 Chocolate Hazelnut Ravioli Recipes

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Indulge in the delectable symphony of flavors presented by our chocolate hazelnut ravioli. This culinary masterpiece features a velvety smooth chocolate filling enveloped within tender, handmade pasta. Each delicate ravioli bursts with a rich and decadent chocolatey center, perfectly complemented by the nutty aroma of toasted hazelnuts.

Accompanying this delightful main course are three tantalizing sauces that elevate the ravioli to new heights of culinary excellence. The classic brown butter sauce exudes a nutty, caramelized flavor that harmonizes beautifully with the chocolate and hazelnut filling. For those seeking a touch of tang, the vibrant lemon butter sauce offers a refreshing citrusy kick that cuts through the richness of the chocolate. And for those with a penchant for indulgence, the luxurious chocolate sauce amplifies the chocolatey decadence to heavenly proportions.

This comprehensive article provides detailed recipes for each component of this exquisite dish, ensuring that you can recreate this culinary masterpiece in the comfort of your own kitchen. From crafting the delicate pasta dough to preparing the luscious chocolate filling, every step is meticulously explained to guarantee success. Additionally, clear instructions guide you through the creation of the three delectable sauces, allowing you to customize the ravioli experience to your taste preferences.

So embark on a culinary adventure and treat your palate to the irresistible allure of our chocolate hazelnut ravioli. With its refined taste and elegant presentation, this dish is sure to impress even the most discerning palate.

Let's cook with our recipes!

CHOCOLATE-HAZELNUT RAVIOLI



Chocolate-Hazelnut Ravioli image

Provided by Giada De Laurentiis

Categories     dessert

Time 30m

Yield 8 servings

Number Of Ingredients 8

16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil, for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting

Steps:

  • 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.)
  • Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.
  • Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.

FRIED RAVIOLI WITH CHOCOLATE



Fried Ravioli with Chocolate image

Rather than a traditional pasta sheet, Ree uses store-bought wonton wrappers to make her ravioli. And in yet another twist, she turns this traditional Italian savory dish into a dessert.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 20m

Yield 6 ravioli

Number Of Ingredients 10

1/2 cup very cold whole-milk ricotta cheese, drained
1 tablespoon powdered sugar
Pinch of kosher salt
2 tablespoons chocolate-hazelnut spread
12 wonton wrappers
1 large egg, beaten
Vegetable oil, for frying
1/2 cup strawberries, sliced
4 ounces white chocolate, melted
Chopped hazelnuts, for garnish

Steps:

  • Mix the ricotta with the powdered sugar and salt, then stir in the chocolate-hazelnut spread.
  • Place 6 wonton wrappers on the counter and place about 1 tablespoon of the chocolate-ricotta mixture in the center of each. Brush the beaten egg around the outside of the wrappers, then top with the remaining 6 wrappers, pressing out the air and ensuring the edges are sealed tightly.
  • Heat 1/2 inch of vegetable oil in a large skillet over medium heat. When the oil is 350 degrees F, add the ravioli and fry, flipping once halfway through, until they are golden and crisp on both sides, about 1 1/2 minutes.
  • To serve, place the ravioli on a plate. Scatter over the strawberry slices and drizzle with the white chocolate. Top with the chopped hazelnuts.

CHEESY CHOCOLATE RAVIOLI



Cheesy Chocolate Ravioli image

Provided by Giada De Laurentiis

Time 1h10m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons olive oil
1 carrot, peeled and chopped
1 shallot, chopped
1 teaspoon kosher salt
Two 14-ounce cans cherry tomatoes
2 sprigs fresh basil
One 4-inch Parmesan rind
1/2 cup mascarpone
Kosher salt
Olive oil, for drizzling
1 cup ricotta
1/2 cup shredded mozzarella
1/4 cup finely chopped bittersweet chocolate
1/2 teaspoon kosher salt
1/4 teaspoon sweet smoked paprika
40 round wonton wrappers
1 large egg, beaten
Freshly grated Parmesan, for serving

Steps:

  • For the sauce: Heat a medium saucepan over medium-high heat. Add the olive oil, carrot, shallot and salt. Cook, stirring often, until softened slightly, about 2 minutes. Stir in the tomatoes, basil and Parmesan rind. Reduce the heat to medium-low and simmer for 20 minutes. Remove from the heat and stir in the mascarpone. Remove and discard the Parmesan rind. Use an immersion blender to pulse to the desired texture. Keep warm.
  • For the ravioli: Bring a large, shallow pot of water to a boil over high heat. Season well with salt and a drizzle of olive oil.
  • Combine the ricotta, mozzarella, chocolate, salt and paprika in a medium bowl. Stir together with a rubber spatula until smooth. Place a heaping teaspoon of the filling in the center of a wonton wrapper. Brush the edges with the egg wash and place another wrapper on top. Press the edges together, squeezing out any air bubbles form the center. Continue with the remaining filling and wrappers.
  • Add the ravioli to the boiling water in batches and cook until they float, about 2 minutes. Remove the ravioli to a plate with a slotted spoon or a spider. Serve 5 ravioli on each plate and spoon the sauce over the top. Finish with freshly grated Parmesan, as desired.

CHOCOLATE-HAZELNUT RAVIOLI



Chocolate-Hazelnut Ravioli image

Provided by Giada De Laurentiis

Categories     dessert

Time 30m

Yield 8 servings

Number Of Ingredients 8

16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil, for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting

Steps:

  • 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.)
  • Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.
  • Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.

NUTELLA® S'MORES RAVIOLI



Nutella® S'mores Ravioli image

Nutella®, mini marshmallows, and chocolate chips fill wonton wrappers and are deep-fried for this fun take on ravioli s'mores.

Provided by Cooking in the Comments

Categories     Chocolate Desserts

Time 35m

Yield 26

Number Of Ingredients 9

1 large egg
¾ cup chocolate-hazelnut spread (such as Nutella®)
1 (16 ounce) package wonton wrappers
2 cups canola oil for frying, or as needed
¼ cup semisweet chocolate chips
1 ½ cups miniature marshmallows
¼ cup hot fudge topping
5 ounces jarred roasted chestnuts, coarsely chopped
½ cup powdered sugar, or to taste

Steps:

  • Beat egg in a bowl and set aside.
  • Put chocolate-hazelnut spread in a zip-top bag, snip a small corner of the bag, and set aside. Line a baking sheet with parchment paper. Separate wonton wrappers.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Put about 1 teaspoon chocolate spread in the center of each wrap; reserve any remaining spread for another use. Add a few chocolate chips and 4 to 5 mini marshmallows. Brush the egg wash around the outer edges.
  • Take another wrap and lay on top of each wonton and seal all around. Pinch the edges to make it fancy.
  • Drop the wontons in the hot oil, working in batches if needed, for 30 seconds only. Transfer to a wire rack to drain excess oil.
  • Plate wontons. Drizzle with hot fudge sauce, top with crushed roasted chestnuts, and dust with powdered sugar.

Nutrition Facts : Calories 157 calories, Carbohydrate 25 g, Cholesterol 8.7 mg, Fat 5.2 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 120.3 mg, Sugar 10.2 g

CHOCOLATE RAVIOLI IN BITTERSWEET CHOCOLATE SAUCE



Chocolate Ravioli in Bittersweet Chocolate Sauce image

Provided by Eric Ripert

Categories     Chocolate     Pasta     Dessert     Poach     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 23

THE PASTA DOUGH:
1 1/2 cups all-purpose flour
1/4 cup cocoa powder, plus more for dusting
3 tablespoons sugar
Pinch of salt
3 large eggs
THE CHOCOLATE PASTRY CREAM FILLING:
3 cups milk
1 vanilla bean, split lengthwise
1/2 cup sugar
5 egg yolks
1/3 cup cornstarch
2 tablespoons unsalted butter
1/2 pound hazelnut chocolate (gianduja), roughly chopped
THE SAUCE:
1/2 cup heavy cream
1/2 cup milk
1 tablespoon sugar
5 ounces bittersweet chocolate, roughly chopped
1 tablespoon unsalted butter
THE POACHING LIQUID:
8 cups water
2 cups sugar

Steps:

  • For the pasta dough, sift the flour, cocoa powder, sugar, and salt into a large mixing bowl and whisk to blend. Make a well in the center of the dry ingredients and place the eggs in the well. Using a fork, slowly incorporate the eggs into the flour, until all the eggs have been absorbed. Transfer the dough to a work surface and, using the palm of your hand, lightly knead the dough for 3 to 4 minutes. If the dough is sticky, sprinkle a little flour on the kneading surface. The dough is ready if, when you make an impression in it with the tip of your finger, the dough bounces back. Shape into a disk and tightly wrap in plastic film. Let the dough rest for at least 30 minutes in the refrigerator.
  • Meanwhile, make the pastry cream: In a medium saucepan, combine the milk and vanilla bean. Place over high heat and bring to a boil (be careful not to scorch the milk). Meanwhile, using a whisk, in a medium bowl, whip the sugar and egg yolks until pale yellow and frothy, about 2 minutes. Add the cornstarch and whisk to dissolve any lumps.
  • Remove the vanilla bean from the milk and discard. Temper the egg yolk mixture by pouring a little of the steaming milk into the yolks, whisking to incorporate. Whisk the egg yolks into the remaining milk in the pan, set the pan over medium heat, and whisk quickly and constantly until the mixture thickens and comes to a boil, then whisk for another minute. Add the butter and stir until incorporated. Transfer the pastry cream to a storage container and place plastic wrap directly against the cream to prevent a skin from forming on top. Refrigerate until fully chilled, about 2 hours.
  • Once the pastry cream has chilled, place the hazelnut chocolate in a microwave-safe container and microwave on high for 1 minute; or melt the chocolate in a double boiler over low heat. Remove the chocolate from the microwave and stir. Heat the chocolate for another minute, remove, and stir to melt the remaining chocolate. Add to the pastry cream and stir to incorporate. Return to the refrigerator and chill for at least 30 minutes.
  • Divide the pasta dough into 4 pieces. Using a pasta machine, one at a time, roll out each piece from the widest to the thinnest setting. Keep the remaining dough covered to prevent it from drying out.
  • To make the ravioli, dust a work surface with flour. Place one pasta sheet on the work surface. Starting about 2 inches from one end, place a teaspoon of filling every 4 inches down the pasta strip, ending about 2 inches from the other end of the strip. Brush the pasta dough with water, fold the dough over, and press to seal, being careful not to trap air inside the ravioli (or they will burst during cooking). Cut the ravioli into half-moons using a cookie cutter or pastry wheel. Press the edges together and squeeze to make the edges of the dough as thin as possible. Set the finished ravioli on a baking sheet lined with parchment and sprinkled with flour, to prevent sticking. Repeat with the remaining dough. You should get at least 24 ravioli. Refrigerate until ready to cook.
  • For the sauce, bring the heavy cream, milk, and sugar to a simmer in a small saucepan. Remove from the heat, add the chocolate, and stir until melted. Add the butter and stir to incorporate.
  • To cook the ravioli, bring the water and sugar to a boil in a large pot and boil until the sugar has dissolved. Add the ravioli to the pot and cook until al dente, about 5 minutes.
  • Meanwhile, gently reheat the chocolate sauce.
  • To serve, remove the ravioli with a slotted spoon, letting the excess liquid drain, and arrange 4 ravioli on each plate. Drizzle the sauce over each plate. Serve immediately.

CHOCOLATE HAZELNUT RAVIOLI



Chocolate Hazelnut Ravioli image

This is just another fun way to enjoy tow of my favorite things, chocolate and nuts!

Provided by Gail Charbonneau

Categories     Other Desserts

Time 25m

Number Of Ingredients 5

16 won ton wrapers
1 large egg, beaten
1 c chocolate hazelnut spread (recommended nutella)
vegetable oil for frying
powdered sugar for dusting

Steps:

  • 1. Line a baking sheet with plastic wrap. Place one won ton wrapper on a work surface. Brush the edges of the won ton wrapper with egg. Spoon one tablespoon of chocolate hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges to seal. Place the ravioli on prepared baking sheet. Repeat with remaining wrappers, spread and egg.
  • 2. Preheat oven to 200 degrees. Add enough oil to a heavy large frying pan to reach a depth of two inches. Heat the oil over medium heat to 350 degrees.
  • 3. Working in small 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 ravioli to another baking sheet and keep warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared one day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degree oven until they are heated through. about 7 minutes.]
  • 4. Dust the warm ravioli with powdered sugar and enjoy.

Tips:

  • To make the dough from scratch, use 2 cups all-purpose flour, 2 eggs, and a pinch of salt. Knead the dough until it is smooth and elastic, then let it rest for at least 30 minutes before rolling it out.
  • If you are short on time, you can use wonton wrappers instead of making your own dough.
  • For a richer filling, use a combination of dark chocolate and milk chocolate.
  • If you don't have hazelnut liqueur, you can use almond liqueur or rum instead.
  • To make the chocolate sauce, use a combination of heavy cream, cocoa powder, and sugar. You can also add a pinch of salt and a teaspoon of vanilla extract for extra flavor.
  • Serve the ravioli immediately after they are cooked, topped with chocolate sauce and a sprinkle of chopped hazelnuts.

Conclusion:

Chocolate hazelnut ravioli is a delicious and impressive dessert that is perfect for any special occasion. With a little planning and effort, you can easily make this dish at home. So next time you are looking for a unique and decadent dessert, give chocolate hazelnut ravioli a try. Your taste buds will thank you!

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