Adapted from Giada De Laurentis
16 wonton wrappers
1 egg, beaten with fork to blend
3/4 cup of Nutella (chocolate hazelnut spread) or Biscoff Spread
Mini chocolate chips
Canola oil, for frying
Powdered sugar and fresh berries, to garnish, optional
Line a baking sheet with plastic wrap. Brush edges of a wonton wrapper with beaten egg. Place about a generous half tablespoon of either spread on center of wrapper (add a sprinkle of mini chocolate chips if using Biscoff Spread) and fold one half of the wrapper over the spread diagonally to make a triangle. Press edges together to seal well. Place on baking sheet. Repeat to make 16 ravioli.
Preheat oven to 200º. Add oil to frying pan to a depth of 2 inches. Heat, using candy thermometer, to 350º.
Working with a few at a time, carefully place ravioli into hot until and cook till golden, about 45 seconds per side. Transfer to a paper towel lined plate to drain and continue frying. Keep warm in oven.
To serve, place two ravioli on dessert plate, dust with powdered sugar, and garnish with mint and berries if desired.