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Baked Nutella Ravioli

Baked Nutella Ravioli

We had some guests over for dinner tonight… and I tried to come up with a simple, yet delicious dessert for them. Then I remembered buying some wonton skins the other day and an idea popped in my head. “Nutella Ravioli”. I’d been wanting to try some nutella ravioli for some time now and whenever I wanted some, I either didn’t have any wonton skins or nutella. This time, I had both and I knew that it was finally time for me to try and make some.


Typically nutella raviolis are deep fried but I really don’t like to fry things unless it’s absolutely necessary. So I decided to bake these ravioli and it worked!


These nutella raviolis are fantastic by themselves and also with ice cream. After they cool, the nutella hardens a little bit and seriously, the skins and the nutella become perfectly textured.


I loved the crispiness of the skins. It’s seriously one of the best simple desserts ever! I love the fact that it’s so simple and easy to make these, too.


And of course, a little bit of powdered sugar made them even better! I used round wonton skins but you can use square ones, if you desire.


See, super easy to make these yummies. You only need three ingredients… well, four if you could water to seal the wontons. Very simple. And very easy.


You will need 16 wonton skins. Fill each of them with about 1 tablespoonful of nutella and seal the skins. Bake at 375 degrees F for about 8-10 minutes, or until the the ravioli are crispy and golden brown.


Baked Nutella Ravioli
  • 16 round or square round skins
  • water
  • Nutella or other hazelnut chocolate spread
  • olive oil or cooking spray
  • powdered sugar, to sprinkle

  1. Preheat oven to 375 degrees F.
  2. In the center of each wonton skins, add about 1 tablespoonful of nutella. Brush water on the edge of the skin (with your fingertip) and fold in half, pressing it hard with your fingertips, or a fork to make sure the wonton skins stick together well.
  3. Place nutella filled wonton skins on a nonstick baking pan (or spray a baking pan with cooking spray before placing the raviolis).
  4. Brush the wonton skins with either olive oil or spray them with cooking spray (I recommend the latter method) evenly so that the raviolis would get crispy.
  5. Bake for 8-10 minutes, or until the skins are crispy or golden brown. Sprinkle with powdered sugar and serve with ice cream if desired.


59 Responses to “Baked Nutella Ravioli”

  1. #
    Chung-Ah | Damn Delicious — August 12, 2012 at 10:46 pm

    I think I’ve died and gone to heaven :)

  2. #
    swati — August 13, 2012 at 1:31 am

    Its really innovative, and it looks delicious!

  3. #
    Toni — August 13, 2012 at 7:26 am

    Did this some time ago but……. deep fried so good :)

  4. #
    Nami | Just One Cookbook — August 14, 2012 at 11:48 am

    I’m making this this afternoon with the kids. I saw it the other day and keep thinking about it. What do I do with my diet plan. Nutella and I are inseparable! :D

    • Sook replied: — August 14th, 2012 @ 12:13 pm

      Hi Nami! This recipe is super and so good!! I love it. Have fun making them with your kids! :)

  5. #
    David — August 19, 2012 at 3:30 pm

    Don’t be afraid to add a mini marshmallow to the Nutella before creasing, just sayin’

  6. #
    Jackie — August 21, 2012 at 9:00 am

    I love this idea. What section of the store did you find the rounds? Also, what did you use to crease the rounds? Thanks so much. :)

    • Sook replied: — August 21st, 2012 @ 12:13 pm

      Hi Jackie! You should be able to find wonton wrappers where you can find tofu and bean sprouts. If you don’t see them, ask someone at the grocery store to help you find them… I know in some areas, however, wonton wrappers are hard to find… Hopefully your stores have them… also to crease the rounds, I used a little tool that I got as a gift from my Japanese friend but you don’t need to have it. Just brush some water with your fingertip around the edges of the wrappers and push the two ends together to make them stick. Hope that helps!

      • Jackie replied: — August 21st, 2012 @ 12:40 pm

        Hey Sook,

        Yes, that helps a lot. I actually just got back from shopping and I did find the wonton wrappers but they were square. At least I found them though. I am so excited to make these because they look soooooooo good. Thanks for replying so fast too. :)

        • Jackie replied: — August 21st, 2012 @ 12:47 pm

          Oh and I forgot to ask. What kind of tool is it? I would love one to make them prettier for guests???

          • Sook replied: — August 21st, 2012 @ 12:59 pm

            I think it’s called wonton press. I am not sure where you might be able to get it.. maybe on amazon? The one I got was a gift from Japan… I’m glad you found some wonton wrappers though! :)

  7. #
    Zelina — August 21, 2012 at 11:30 am

    Those look incredibly yummy!! Definitely picking up some wonton wrappers on today’s grocery run! Thanks for sharing!!

  8. #
    Allison (Spontaneous Tomato) — August 23, 2012 at 9:39 am

    Oh my god, this looks SO good! (And so decadent!) And since it’s called “ravioli” it almost legitimizes eating large amounts of nutella ; )

  9. #
    Vic — September 9, 2012 at 8:45 am


    I am just wondering how to keep them? I have to make them the night before to take to work. Can I leave them in a sealed container overnight or should I keep them in the fridge? They look great :)

    • Sook replied: — September 9th, 2012 @ 12:32 pm

      Hi Vic, I think either way would work. There’s no egg in this recipe so leaving in a sealed container should work just fine. :) Enjoy!

  10. #
    PepperG — October 4, 2012 at 10:59 pm

    This looks so good. Raviolis have been my favorite since ever but I never thought about baking instead of frying. Putting it on the to-try list.

  11. #
    Chantelle — October 26, 2012 at 12:23 pm

    I’m looking forward to trying this recipe; especially with the holidays coming up! Do you know if these are good to freeze?

    • Sook replied: — October 26th, 2012 @ 12:31 pm

      Hi Chantelle! I haven’t tried freezing them but why not? If you try freezing them, let me know how it goes. But I’d guess that they won’t be as crunchy, unless you deep fry them after thawing them out. Just like regular potstickers.

  12. #
    X — December 23, 2012 at 12:02 pm

    …This is Giada’s recipe.

    • Sook replied: — January 14th, 2013 @ 1:05 pm

      Does Giada have this recipe too? Awesome.

  13. #
    Keisha — February 3, 2013 at 11:44 am

    Has anyone come up with a way to keep them? I made them last night for the Super Bowl and put them in a closed container, but today they are hard and somewhat chewy instead of crunchy. Help???

  14. #
    Paula — February 26, 2013 at 4:05 am

    What an amazing idea. I just can’t really imagine the taste of it since I have never ever heard of let alone eaten wonton wrappers before. Looks a bit like crepes or pancakes.

  15. #
    Kaitlyn — February 2, 2014 at 9:40 am

    This was incredibly difficult to make….I’ve never made a wonton, so I would appreciate it if you provided a link towards a tutorial on that. If you have never made wontons, DO NOT MAKE THIS RECIPE!!! It does NOT turn out like the author’s wontons. It’s extremely hard to do and frustrated me a great deal. Definitely tossing this recipe. Waste of nutella.

  16. #
    momhuluvzherkidz — February 10, 2014 at 11:28 am

    Fantastic! I do so many things with wonton wrappers. I don’t understand the person who said how difficult these are and that they don’t turn out like the picture! They’re super easy and you can crimp the edges any way you want–fork tines work great, too. Thanks for this new variation. I love putting raspberry sauce (thickened with cornstarch) and dark chocolate chips in the wontons, sealing, spraying and baking until crispy. I like the powdered sugar idea. Pretty and yummy! Thank you for the great recipe!!

    • Sook replied: — February 10th, 2014 @ 11:33 am

      Thank you for your lovely comment. I do occasionally get comments that are not very nice but I guess that is just something I will have to deal with. But I appreciate your kind words and it’s what keeps me going. :) The raspberry sauce idea is awesome! I want to try more recipes that use wonton skins. I love them all! If you could send me your recipe, I would love to try it sometime!

  17. #
    Michelle — April 16, 2014 at 6:23 am

    How far in advance can you make these? I’m making these for a party and was wondering if you could make and then freeze them for about a week?

    • Sook replied: — May 5th, 2014 @ 10:27 am

      I would advise against it. The great thing about these ravioli is the crunchy texture and if you freeze them, I think they will be mushy and not very good.


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