This recipe was developed when I simultaneously had a yearning for both chicken & dumplings and chicken enchilada soup. I chose to mix the concepts and utilize the supplies I had in my pantry. My family and I were ecstatic with the outcomes. As a garnish, add some cheese shredded and sour cream before serving.
| Prep Time: | 30 mins |
| Cook Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 26 |
| Yield: | 26 ravioli |
Ingredients
- 1 large egg
- ¾ cup chocolate-hazelnut spread (such as Nutella®)
- 1 (16 ounce) package wonton wrappers
- 2 cups canola oil for frying, or as needed
- ¼ cup semisweet chocolate chips
- 1 ½ cups miniature marshmallows
- ¼ cup hot fudge topping
- 5 ounces jarred roasted chestnuts, coarsely chopped
- ½ cup powdered sugar, or to taste
Instructions
- Beat egg in a bowl and set aside.
- Put chocolate-hazelnut spread in a zip-top bag, snip a small corner of the bag, and set aside. Line a baking sheet with parchment paper. Separate wonton wrappers.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Put about 1 teaspoon chocolate spread in the center of each wrap; reserve any remaining spread for another use. Add a few chocolate chips and 4 to 5 mini marshmallows. Brush the egg wash around the outer edges.
- Take another wrap and lay on top of each wonton and seal all around. Pinch the edges to make it fancy.
- Drop the wontons in the hot oil, working in batches if needed, for 30 seconds only. Transfer to a wire rack to drain excess oil.
- Plate wontons. Drizzle with hot fudge sauce, top with crushed roasted chestnuts, and dust with powdered sugar.
- You can drizzle with caramel sauce instead of hot fudge.
Nutrition Facts
| Calories | 157 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 120 mg |
| Sugars | 10 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |