this one reciepe is for heather in silver springs.

growing up, my family always had desserts after sunday and holiday dinner.

i dare say we love them.

after dinner, the women would clean up and the men would go sit (lay) in the tv room and do whatever men do. (kids were told to 'go away'. outside or the basement. just away. and if not-you were put to work.)  while the men did their thing, the kids would do their thing. and the women did their thing.
then the desserts would come out!
there would always be pastries or fruit. or both.
and always coffee.
and loud laughter.
and family.
how i loved my family.
i wish i could say this reciepe is an old family favorite and i have some amazingly fantastic story to go with this.
i dont.
i totally stole it from giada.
but, i can say i have made this before. and there arent EVER leftovers. i mean, really, it is fried nuttella. if that isnt a little piece of heaven, i dont know what is.
this photo is from 1950. that is my great grandfather holding the wine-his own. next to him is my aunt tree (treasea), then aunt mary (her REAL name was maria. but the nuns in her school said that they would only call her mary, so she became mary), aunt mary's son james, my pop pop and uncle tony (my aunt lu's husband).

nutella ravioli

•16 wonton wrappers
•1 egg, beaten to blend
•1 cup nutella
•vegetable oil, for frying
•nonstick vegetable oil spray
•granulated sugar, for dredging
•powdered sugar, for dusting
directions

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 nutella 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 nutella.
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.
or do as i do-flip them out of the hot oil, dust with powdered sugar and serve.