Recipe: Nutella recipes (3)

GRILLED BANANA AND NUTELLA PANINI
Source: Bobby Flay

3 ripe bananas, sliced
12 slices whole-wheat bread
1 cup Nutella
16 tablespoons unsalted butter, softened
3 tablespoons confectioners' sugar

Place the bananas in a bowl and mash until smooth.

Place the slices of bread on a flat surface and spread each slice with some of the hazelnut spread. Spread the mashed banana over 6 of the slices and combine the slices to make 6 sandwiches.

Heat the grill to medium-high.

Spread 1 side of each sandwich with some of the butter and place on the grill, buttered-side down. Grill until golden brown. Spread the remaining butter on the bread facing up, flip over and continue grilling until golden brown. Remove from the grill and sprinkle with the confectioners' sugar. Eat immediately.

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CHOCOLATE-HAZELNUT RAVIOLI
Source: Giada De Laurentiis

16 wonton wrappers
1 egg, beaten to blend
1 cup Nutella
Vegetable oil, for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting

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 chocolate-hazelnut spread 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 chocolate-hazelnut spread.

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.

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CHOCOLATE-HAZELNUT SAUCE
Source: Eating Well

This ultra-quick sauce can make any night a special occasion. We especially like it with strawberries, pears or coffee frozen yogurt.

2/3 cup fat-free chocolate syrup
1/4 cup chocolate-hazelnut spread, such as Nutella

Stir chocolate syrup and chocolate-hazelnut spread together in a small saucepan