*Caramel Sauce (also tried with Boysenberry Syrup) Optional
How to make it
Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface.
Brush 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-hazel spread.
Preheat 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.
Work in batches, carefully add the ravioli to the oil and cook until they are golden brown, approx. 45 seconds per side.
Using slotted spoon, transfer ravioli to a plate lined with paper towel to drain.
Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (Fried Ravioli's can be prepared 1 day in advance. Cool them completely, then cover and refrigerate. Before serving, place them on baking sheet and rewarm in preheated 375 degree F oven just until they are heated through, about 7 minutes)
Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar and top lightly with caramel sauce (boysenberry syrup), then serve.