Sweet Pillows of Happiness: Nutella Ravioli

Combining Nutella and ravioli is like hosting an Italian reunion where everyone is on their best behavior—and by “best behavior,” we mean unapologetically delicious. Ravioli, after all, has been stealing hearts since the 14th century, when it first appeared as savory little pasta pockets filled with cheese, herbs, or meat.

And then there’s Nutella—a modern marvel born out of wartime ingenuity. When cocoa supplies ran low during World War II, Pietro Ferrero, a pastry maker in Italy, stretched the precious cocoa with ground hazelnuts. Voilà! The original Nutella ancestor, Pasta Gianduja (Giandujot), was born. 5 years later, the recipe was perfected with the birth of SuperCrema, easier to spread but with its increasingly unmistakable flavor. By 1964, the creamy spread we now know as Nutella took the world by storm. Over the years to come, in the pantries of Italian families and around the world, Nutella became an undisputed presence, and since 2007, on February 5, World Nutella Day is celebrated. Fun fact: Every 2.5 seconds, someone buys a jar of Nutella!

Put these two icons together, and you’ve got Nutella Ravioli: a dessert that’s equal parts history, indulgence, and edible hug. Let’s get to the good stuff—how to make it! And remember, ravioli isn’t just for dinner anymore. Buon appetito!

Ingredients (makes ~25 ravioli):

• 300 g all-purpose flour

• 50 g sugar

• 60 g butter

• 2 large eggs (at room temperature)

• 1/2 tsp dry yeast

• 2 tbsp grappa (or rhum, limoncello, white wine)

• 1/4 tsp salt

• Nutella (as much as your sweet tooth demands)

• Powdered sugar (for dusting)

Instructions:

1. The Dough: Ravioli’s Foundation

In a bowl, work with your hands the flour, yeast, chunks of butter (cold from the fridge) and the grappa. Gradually add the sugar, egg and salt. Knead the dough until you have a smooth and elastic ball (you can use an electric mixer as well). Wrap the dough ball in wrapping paper and let it rest in the fridge for 30-50 minutes.

Did you know the word ravioli likely comes from the Italian word riavvolgere, meaning “to wrap”? That’s exactly what we’re doing here—wrapping Nutella in a soft, golden blanket of pasta dough.

2. The Filling: Enter Nutella, Stage Center

Roll out your rested dough as thin as possible, about a 3mm-thick layer. Next, drop small dollops of Nutella onto one side of the dough, leaving space between each. Fold the other half of the dough over the top and gently press around each Nutella blob to seal the edges. A ravioli cutter or knife will help you trim them into neat little pillows of happiness.

3. Cooking: Fry or Bake Your Way to Bliss

Heat oil in a deep pan and fry your ravioli until they’re golden brown and crispy. If frying feels a bit decadent (though let’s face it, we’re already stuffing Nutella into pasta), you can bake them at 375°F (190°C) for about 12 minutes, brushing with a little butter for crispiness.

Serving and Storage suggestions:

Dust your warm ravioli with powdered sugar, and if you’re feeling fancy, drizzle a little melted Nutella on top. Sprinkle chopped hazelnuts or add a hint of orange zest to take things up a notch. These are best enjoyed warm when the Nutella is gloriously molten inside.

These delicious Nutella ravioli keep well at room temperature in an airtight container for several days.

Wine Pairings suggestions:

Pairing wine with Nutella Ravioli may seem unconventional, but it’s all about complementing the rich, sweet hazelnut-chocolate filling with the right notes. Consequently, the wines that can accompany it will have to be sweet, with significant alcoholic degree and structure. We recommend:

• Vin Santo (Italy): This classic Italian dessert wine has honey and almond flavors that beautifully complement the nuttiness of Nutella. Its sweetness is balanced, making it a natural pairing.

• Moscato d’Asti (Italy): Light, bubbly, and aromatic with notes of peach and apricot, this sparkling wine refreshes your palate while enhancing the dessert’s sweetness.

• Port (Portugal): A ruby or tawny Port offers rich, fruity, and nutty flavors that mirror the depth of Nutella’s chocolate-hazelnut profile.

• Recioto della Valpolicella (Italy): This sweet red wine from Italy’s Veneto region has good alcohol and great structure, intensity, and a remarkable aromatic persistence, with hints of coffee and chocolate that adapt that perfectly match the ravioli’s indulgence.