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1
Line a baking sheet with plastic wrap.
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2
Place 1 wonton wrapper on the work surface.
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3
Brush the edges of the wrapper lightly with egg.
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4
Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper.
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5
Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal.
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6
Place the ravioli on the prepared baking sheet.
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7
Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
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8
Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches.
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9
Heat the oil over medium heat to 350 degrees F.
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10
Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side.
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11
Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain.
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12
Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli.
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13
(The fried ravioli can be prepared 1 day ahead.
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14
Cool them completely, then cover and refrigerate.
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15
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.)
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16
Spray the top side of the mint leaves very lightly with nonstick spray.
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17
Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.
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18
Arrange 2 fried ravioli on each plate.
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19
Dust the ravioli with powdered sugar.
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20
Garnish with the sugared mint leaves and serve.
