- 24 wonton wrappers (145g) (see tips)
- 12 salted caramel chocolate Lindt balls (290g)
- 1 tablespoon cinnamon sugar
- ½ cup (160g) cherry jam
- 200 grams vanilla ice-cream
- vegetable oil, for deep-frying
- 1Place 12 wonton wrappers on a chopping board. Working on one at a time, place 1 chocolate ball in the centre of each wrapper. Brush edges with a little water, top with another wrapper, then press edges together firmly (see tips).
- 2Heat oil in a medium saucepan over medium heat to 160°/325°F. Gently fry ravioli, in batches, for 1½ minutes or until golden. Remove each batch with a slotted spoon to a paper-towel-lined tray. Dust with cinnamon sugar.
- 3Place jam in a small saucepan with 2 tablespoons water; stir over low heat until melted and smooth.
- 4Serve ravioli with scoops of ice-cream and warm jam.
You will need to buy one 270g packet wonton wrappers; leftover wrappers can be frozen for up to 1 month. Make sure that you press out all the air pockets and that ravioli are completely sealed at the edges, otherwise any little gaps will allow melted chocolate to leak out during cooking.Ravioli can be made to the end of step 1 up to 4 hours ahead; cover and store in the fridge until required.Use your favourite type of Lindt chocolate balls to fill the ravioli. You can use marmalade instead of the cherry jam.
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