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Nutella™ Ravioli

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  • Prep 25 min
  • Total 45 min
  • Servings 18
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Love pasta? Well try a sweet version with these Nutella™ ravioli cookies! Made with sweet chocolate-hazelnut spread and sugar cookie dough!
by: Pizzazzerie
Updated May 4, 2015
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  • 1 recipe sugar cookie dough
  • 1/2 cup Nutella®
  • 2/3 cup white chocolate chips
  • 1/3 cup powdered sugar


  • 1
    Make your favorite sugar cookie dough recipe (do not bake). Roll out half of sugar cookie dough on floured surface until 1/4” thin.
  • 2
    Scoop 1/2 tablespoon Nutella™ onto rolled out sugar cookie dough. Place Nutella™ scoops 2 inches apart.
  • 3
    On a separate floured surface, roll out second half of sugar cookie dough and carefully place it over first half of rolled out dough with Nutella™ scoops.
  • 4
    Using a ravioli cutter, gently press down on top of Nutella™ scoops to form small raviolis. Gently place unbaked raviolis onto baking sheet. Bake for 8 to 10 minutes at 375° F.
  • 5
    In a microwave safe bowl, melt white chocolate chips until smooth. Drizzle white chocolate onto ravioli cookies. Dust with powdered sugar. Let cool and enjoy!

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Love pasta? Love cookies? Here’s a brainstorm: Combine the two in these Nutella ravioli cookies!

    Don’t worry—you’re not really eating noodles for dessert. Sugar cookie dough takes the place of pasta sheets, and the sweet chocolate-hazelnut spread makes a rich, surprising filling. They’re the perfect ending to an Italian dinner—or any dinner, really. And if you’re feeling like you want to share, you can package some up for an easy gift.

    To start, preheat your oven to 375 degrees. For ingredients, you need any basic sugar cookie dough, such as this Best Sugar Cookie recipe. Or you can use a couple cans of Pillsbury™ Refrigerated Sugar Cookies if you want to make it really easy.

    You’ll also need a jar of Nutella (about half a cup will do), some powdered sugar and if you’re feeling fancy, a bag of white chocolate chips.

    Give yourself lots of room to work—you’ll need space to roll out two large pieces of dough.
    Divide the dough into two portions, and refrigerate one half (covered) while you roll out the other half on a floured surface. Work it until it’s a rectangle about a quarter-inch thick.

    Using a small ice-cream scoop or two spoons, start placing scoops of Nutella across the dough, about 2 inches apart. Each scoop should only be about half a tablespoon—resist the urge to add more!

    On a separate floured surface, roll out the second half of the dough until it’s the same thickness as the first, then lift it and carefully lay it over the dough with the Nutella scoops. (It can help to gently fold it in thirds, line it up at one edge, then unroll it.)

    Using a ravioli cutter, gently press down on top of Nutella scoops to form small raviolis.

    [caption id="attachment_1865" align="alignnone" width="500" caption="nutella cookies ravioli press"][/caption]

    Gently place unbaked raviolis on a baking sheet lined with parchment paper.

    Bake the cookies for 8 to 10 minutes until firm and flaky but not brown.

    For serving, place the white chocolate chips in a microwave-safe bowl and heat until smooth. Drizzle this white chocolate sauce on the ravioli cookies and dust with powdered sugar. Let the cookies cool just a bit, and enjoy!
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