Welcome To Chocolate Musings where 'Chocolate Rules', and all your other cares and worries are left behind amid a flurry of shiny whisks, empty bowls and worn out spatulas.

I have decided to do a spin-off of my Food Blog "
Platter Chatter With Patricia" and devote it entirely to Chocloate, as I think it might have some appeal to all the chocolate lovers. Here you will find monthly features relating to all things about chocolate, and many fine chocolate recipes and chocolate culinary delights. There will be many videos for presentation as well as opportunities to Listen Live to Internet broadcasts about chocolate as well. I trust you will enjoy your visit and find some items of interest to you.

Now before this luscious chocolate truffle on the plate sitting beside me disappears into the mouth of my precious cat, I best lunge for the last bite.

Sweet Dreams!


Saturday, September 22, 2007

Chocolate Hazel-Nut Ravioli

Photo By echoleigh

Chocolate-Hazelnut Ravioli

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: I Love Chocolate


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


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.


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  2. What a great recipe, I think that I may have to give this a go, my children will love this, my thighs however wont, lol