Toasted Nutella Ravioli with Mascarpone and Chocolate

Lying somewhere between butter and whipped cream, mascarpone is the centerpiece of this incredible dessert (despite the preponderance of chocolate). It's downright dreamy when you mix mascarpone with Nutella and stuff it between toasted wonton wrappers. The wontons are crisp, the center is creamy, and that melted semi-sweet chocolate... It's impossible to stop eating these.

So what exactly is mascarpone? Originating in the Lombardy region of Italy, mascarpone is a mild and creamy, fresh cheese with a consistency similar to soft butter or thick crème fraîche. It's made with just two ingredients - cream and citric acid or acetic acid. The acid curdles the cream, creating a thick, soft cheese. It's used in both sweet and savory dishes, and you probably know it best for its critical role in Tiramisu. It's seriously awesome here too.

Here's a tip for drizzling the chocolate over the ravioli: You can use a fork to drizzle the melted chocolate over the ravioli, OR, spoon the melted chocolate into a pastry bag or freezer bag and snip the end (or corner of a bag). If you're using a pastry bag or freezer bag, here's another tip - place the bag or bag in a tall glass before adding the chocolate; now you have two free hands to transfer the chocolate to the bag and there will be NO drips!

Why freeze the ravioli before baking? Because you want the filling to firm up a little before it hits the oven. If you go straight to baking after assembling the ravioli, the filling will ooze out onto the baking sheet. That's not the end of the world, and some filling may still sneak out, but freezing ensures more creamy filling stays intact while the wontons crisp up.

Toasted Nutella Ravioli with Mascarpone and Chocolate

1/2 cup mascarpone cheese
2 tablespoons Nutella or hazelnut spread of choice
48 wonton wrappers
1 tablespoon butter, melted
1/2 cup semisweet chocolate chips

Line a large baking sheet with parchment paper.
In a small bowl, combine the mascarpone cheese and hazelnut spread and mix well. Arrange 24 of the wonton wrappers on the prepared pan. Spoon 1 teaspoon of the mascarpone mixture onto the center of the 24 wrappers. Use water-moistened fingers to wet the edges of the wontons. Place a second wonton wrapper over the filling and press out as much air as possible while sealing the edges.
Transfer the baking sheet to the freezer and freeze until the filling is firm, about 15 to 30 minutes.
Preheat the oven to 350 degrees.
Remove the baking sheet from the freezer and transfer it to the preheated oven. Bake for 10 to 12 minutes, until the edges of the wontons are are golden brown. Cool for at least 10 minutes before drizzling the chocolate over top.
Melt the chocolate chips in a double boiler, OR in a bowl over a saucepan of simmering water, OR in the microwave, checking and stirring every 20 seconds. Drizzle the chocolate over the toasted ravioli and let cool until set (see note above for drizzling tip).

Makes 24 ravioli