I’ve been very good (and very disciplined) on my diet but since it’s Valentine’s Day, I think it’s okay to splurge a little and have something chocolatey, don’t you think? I found a recipe for a fried version of Chocolate and Banana Ravioli on Food Network’s website so I decided to adapt it to something a little healthier. These Baked Chocolate and Banana Ravioli are baked, not fried, and include nothing else but chocolate-hazelnut spread, bananas, and walnuts. Simple. Since bananas are already naturally sweet, I didn’t see any reason to include additional sugar. These have a yummy banana flavor and the Nutella is creamy and rich making these taste decadent without being terribly fattening. If you don’t like Nutella, you could easily swap it out with your favorite chocolate chips or regular peanut-butter. Eat these as-is, with a little bit of chocolate or caramel dipping sauce or a light dusting of powdered sugar.
Baked Chocolate and Banana Ravioli (makes 16 ravioli)
Recipe adapted from Food Network
- 1 medium banana
- 1/3 cup chopped walnuts
- 1/3 cup Nutella
- 16 wonton wrappers
- non-stick spray
Cut up the banana into small pieces or mash it in a bowl.
Add in chopped walnuts.
Lay out a wonton on a flat surface. Place one teaspoon of chocolate-hazelnut spread into the center of the wonton.
Add one teaspoon of the banana mixture into the center of the wonton.
Using your finger or a pastry brush, brush the edges of the wonton with water. Fold one corner over to the opposite corner and press the edges together.
Place ravioli on a parchment-lined baking sheet coated with non-stick spray. Spray the tops of each ravioli with non-stick spray also and bake in a 350ºF oven for 11 minutes until golden brown.