You may remember, a long time ago, I posted a recipe for Nutella Ravioli.
At the time the Niece had made them for a dinner, having found the recipe in a cookbook from the very talented Giada De Laurentiis.
They seem so simple, with just a couple of ingredients. And they take just a couple of minutes to make.
Can they really be any good?
Oh yes, my dear readers, they certainly can!
If you like chocolate and most certainly if you are a fan of the hazelnut chocolate spread that is Nutella, these are really something you have to try.
And then I saw a picture somewhere online of a slight variation made for Valentine Day.
Use a heart cutter ..a little powered sugar...maybe a little decoration and you have a perfect dessert for the heart filled day. Or just a delicious, easy little dessert or treat for any day. Different shapes or just make the original, folding the wonton skin in half and making triangle ones. Either way, a winner!
All you will need is a pack of wonton skins, available at most supermarkets, a jar of nutella, in the peanut butter aisle most likely, a beaten egg to seal the edges and some vegetable oil for frying.
Cut the skins to the desired shapes, here some cute hearts. Apply some Nutella, leaving a nice bit of edge to seal. Use you finger to apply some of the egg to the wonton edge, put on the top wonton and seal the edge well. I used a fork.
Fry in the oil, preheated to about 350 degrees.
Stand right there because they will be ready to flip in just a second.
Fry until brown on the other side, remove with a slotted spoon and pat dry on a paper towel.
Now, if you make a bunch, they say that they can be held in a 200 degree oven to keep warm.
I don't know about that.
Mine have never lasted that long.
This is my contribution this to this week's Weekend Cooking.
"Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend."
Be sure to check out the other entries this week. As always, hosted by Beth Fish Reads.