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Waiter, There Is Something In My Nutella Ravioli…!

Yes, I know…it may sound weird but they were utterly delicious! What prompted me to venture into the world of dumplings, ravioli and other dough wrapped around a filling was this month’s installment of Waiter, There’s Something In My…Dumpling, hosted by Johanna from The Passionate Cook. The directives were very generous with the definition of "dumpling" so it enabled your little Tartelette to go ahead and make one of her favorites: Toasted Hazelnut Ravioli.

It all started one winter weekend that we hosted a crepe party with our neighbors and I made my favorite crepes by filling them with Nutella and smothering them with a Frangelico Caramel Sauce. After the guests were gone and our plates licked clean, I started looking for a way to make sweet ravioli. I have made pasta dough before, painstakingly rolling it out by hand since B. said no to a pasta machine (he likes his countertops bare…like that is possible with a baker in the house!!), so that process was not new to me. I love toasted and grilled everything and very often end up toasting leftover savory ravioli and topping my salads with some and some cubed mozzarella and freshly cut basil..yumm..But I disgress, this is a sweet blog after all…

The sweet ravioli dough comes together very fast in a food processor and beside the rolling (very thin) part, it is a cinch to make. I thought about serving them with a dark chocolate ganache on the side, but after everybody had a couple of bites, the general consensus was that the Frangelico caramel sauce was quite enough. It is a multi step recipe but the dough needs to rest for a couple of hours and up to one day. You can make it, roll it out, fill and boil the ravioli later on and toast them right before serving. They are great with a scoop of vanilla ice cream and more caramel sauce drizzled on top!

Toasted Nutella Ravioli:

5 oz. semolina flour
1 ½ oz almonds
1 oz flour
1 oz. sugar
1 egg
¼ cup to 1/3 cup milk

Put all the dry ingredients into a food processor and pulse until the nuts are finely ground. Add the eggs and ¼ cup milk and pulse until the dough comes together. If it does not seem smooth, slowly add the remaining milk, one tablespoon at a time, until soft and smooth but not sticky. If your dough seems to wet, you can add some flour, one tablespoon at a time until it becomes a little dryer. The dough is versatile enough to let you play around until you get it to the right consistency.
Place it a bowl and cover with plastic wrap. Refrigerate for at least 2 hours, up to one day.

When ready to use, roll it out very thin on a lightly floured surface. If you have a pasta machine, I’ll let you decide the setting since I am not familiar with them, but it want the dough to be paper thin. Cut out rounds with a cookie 3 inch cookie cutter, fill with a heaping teaspoon of Nutella. With a pastry brush, lightly brush some water around the edges, place another round of dough on top, smooth out any air pocket and seal gently with your fingertips.

Boil the ravioli like you would fresh savory ones, about 5 minutes, drain. At this point you can layer them in between sheets of parchment paper and refrigerate until you are ready to toast and plate them.

For the sauce:
Melt together 2 Tb. butter, 2 Tb brown sugar ad 2 Tb Frangelico until the sugar melts and the sauce becomes thick. Set aside.

To assemble:
Melt some butter in a sauté pan (or coat with cooking spray) and toast the ravioli until golden brown. Plate them and drizzle some caramel sauce over and enjoy!

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Oh for the love of food! June 29, 2007 um 4:29 am

Hi Helen, Thanks for visiting my blog and for your generosity in linking me. I really appreciate it. I am suprised that I missed your blog, it is LOVELY. How I wish you were my neighbour! I will come by often.

Meeta K. Wolff June 29, 2007 um 6:26 am

Helene, I’m coming over right now, so make sure there is a huge plate for me LOL!
You know what? I got my own pasta machine for my birthday and I have not had a chance to use it as yet. But I think for my first pasta recipe on that machine I will be trying this out. Oh will I be a hit with Soeren LOL! You are a darling and I will tell him the recipe is from his "auntie" Helene!!

I wish you were my neighbor too!

Chantal33 June 29, 2007 um 6:34 am

Une association étonnante mais c’est ce qui me plait!j’aimerais trop y goûter!!

Anonymous June 29, 2007 um 8:06 am

surprising mais sympa
have a good day

Rosa's Yummy Yums June 29, 2007 um 8:32 am

Do you really want my death ;-P?! Your Nutella ravioli are gorgeous! Interesting…

Lydia (The Perfect Pantry) June 29, 2007 um 10:35 am

I will try this with (gasp) storebought gyoza wrappers. They’re just a bit thicker than wonton skins and I always have some in my freezer.

Hilda June 29, 2007 um 10:47 am

Franchement, ça vaut la peine de sauter dans un avion tout de suite!
Je baaaave.

Thanks for visiting me! I’ve tagged you for the 7 things game (apparently I was supposed to tag 7 other bloggers, but I’m getting away with 4). Tell us some baking secrets, puh-leeze??? =)

breadchick June 29, 2007 um 12:04 pm

Helen! I’m drolling on my keyboard. Dessert pasta is always so interesting. They look so yummy.

Anonymous June 29, 2007 um 12:22 pm


Cream Puff wants some! Cream Puff wants some!!!

Cheryl June 29, 2007 um 12:44 pm

Alright, alright, you have finally convinced me to try Nutella. I have never had it. Yes, never had it. That lovely filling coming out of that ravioli is the final straw. I am getting some this weekend.

Anonymous June 29, 2007 um 1:58 pm

Ooooh! Nutella and pasta. For dessert. What a fabulous idea 🙂

thepassionatecook June 29, 2007 um 2:18 pm

ah… great minds thing alike! i also made chocolate&nut filled dumplings, similar to nutella. to make ravioli with a sweet filling is certainly very innovative! and yummy, of course!
thanks for taking part

Anonymous June 29, 2007 um 3:31 pm

I don’t own a pasta machine but have been meaning to try my hand at ravioli. With Nutella to prompt me, this just might have to be the recipe to try!

Cookie baker Lynn June 29, 2007 um 3:31 pm

Oops, didn’t mean to be anonymous!

Mandy June 29, 2007 um 3:49 pm

helen, your nutella ravioli made me drool…..Love everything with nutella. Oh, I have also linked your blog to mine, so that I will remember to check out your sweet creations everyday!

Anonymous June 29, 2007 um 4:24 pm

Of all the food blogs and wonderful posts out there, this one has ripped me into a Nutella crazed frenzy!

Rachel June 29, 2007 um 4:54 pm

I love this idea so much! I was thinking about making fruit ravoli but this is much better!

Blame It on Paris June 29, 2007 um 5:16 pm

This looks delicious. I love little surprise combinations like this.

Cynthia June 29, 2007 um 9:45 pm

Helen, this is wickedly goooood! I love this idea. Don’t give all to Meeta, save some for me 🙂

Anonymous June 29, 2007 um 10:47 pm

oh my goodness tartlette what ever is that?!!!! yum yum YUM. i can’t believe you made nutella dumplings you should be arrested! no i have to go investigate this blogging event. oy!

Ann (MobayDP) June 29, 2007 um 11:39 pm

The only sweet "dumplings" I’ve had were cinnamon and brown sugar Gnocchi. It was really, really yummy.
Now here comes another sweet pasta to devour! Double yum!

Now if only someone would make a chocolate drenched healthy no fat salad! 😀

MyKitchenInHalfCups June 29, 2007 um 11:50 pm

Could this be for dinner . . . I mean ravioli is for dinner right.

Chris June 30, 2007 um 12:35 am

Nutella ravioli? Marry me…:)

Anonymous June 30, 2007 um 4:54 am

Helene, you are a woman after my own heart. I adore Nutella, and I love this recipe. I remember having ravioli alla Nutella in a bakery near the Pantheon in Rome. They were actually cookies with a Nutella filling, but they were fantastic. As I recall, there was a little orange zest in the dough, and it was exceptionally good. I applaud your creativity.

Suganya June 30, 2007 um 5:15 am

I have seen Giada de laurentiis prepare this on food tv. But she fried them. And ignorant me, I thot thats the only way to make ’em. Thank you for opening my eyes 😉 Luv Nutella in any form.

Anonymous June 30, 2007 um 8:12 am

Together we could have made a whole ravioli diner! I have posted my salted ravioli few days ago. Yours seem gorgeous…I am drolling over my keyboard…nutella , nutella!!!!yummy

Anonymous June 30, 2007 um 9:17 am

I have made nutella scrolls in my blog but have not thought of making nutella ravioli 🙂

Thistlemoon June 30, 2007 um 5:58 pm

Now THAT sounds delicous! I absolutely LOVE Nutella and hazelnuts – but stuffed into a ravioli? Pure Heaven! Nice one!

Rebuke June 30, 2007 um 7:59 pm

It’s such a strange concept, but I bet they were great.

Unknown June 30, 2007 um 8:41 pm

Dear god woman I’ll have to spend my summer rolling paper thin pasta dough for these if my little one finds out! Why does your food always have to be so covetable?!

Anonymous July 1, 2007 um 12:19 am

What a great idea! I love nutella and pasta, they sound delicious together! 😀

Mallow July 1, 2007 um 12:21 am

Holy smokes, I want those right now!

Anonymous July 1, 2007 um 2:15 pm

Oh my goodness!!! Can I be your pasta roller? Sweep-up girl? You can pay me with Nutella ravioli! 🙂

Amanda at Little Foodies July 2, 2007 um 12:43 pm

WOW! Genius! The idea of them being soft but also a little crispy too – yes please!

Patricia Scarpin July 2, 2007 um 8:03 pm

This is just delicious, Helen! Nutella… the word itself already makes me smile! 🙂

SteamyKitchen July 2, 2007 um 9:50 pm


Nora B. July 3, 2007 um 2:29 am

That doesn’t sound weird at all, it sounds PERFECT to me. I’ve had choc ravioli with custard sauce at a bistro once and it was very chewy. Yours look fantastic, so I will definitely give it a try.

Angieabk July 3, 2007 um 9:59 pm

Holy Moly–I’ve gained ten pounds just reading your blog.

Thanks for sharing.


Anonymous July 4, 2007 um 2:50 am

Helen, they are absolutely adorable!! What a unique mini sweet treat 😀

Lynn's World July 4, 2007 um 4:50 am

wow i am drooling!!!!

Lis July 4, 2007 um 11:04 am

All I can possibly say here is:



Anonymous July 4, 2007 um 8:47 pm

That could be dangerous… I haven’t done much in the way of dessert pastas, though my fiance and I did have a fantastic pineapple ravioli at Lampreia last year.

Now I’m inspired to do something dangerous.

Annie July 5, 2007 um 2:38 am

That looks amazing! I must try! 🙂

kathy July 6, 2007 um 12:43 am

Cute! How do they taste cold?

Lynne Daley August 15, 2007 um 8:00 pm

What a delightful unusual dessert! Looks yummy!

Anonymous March 6, 2009 um 2:28 am

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Anonymous March 31, 2013 um 4:13 pm

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