Recipe courtesy of Deborah Stanton

Deep Fried Wonton Raviolis

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 1 hr
  • Cook: 30 min
  • Yield: 2 servings
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1 pint fresh raspberries

1/2 cup sugar

1/2 cup water

6 square wonton skins

1/2 cup chocolate chips

Canola oil for frying

3 ounces semi-sweet chocolate, chopped

1/2 cup heavy cream

Grand Marnier, to taste


  1. Add berries, sugar and water to a hot saucepan. Allow mixture to come to a boil and then cook for approximately 3 minutes or until berries can be mashed. Remove from heat. 
  2. Strain the berry mixture into a bowl, pushing with a wooden spoon. Allow to cool. Can be stored in a squeeze bottle in the refrigerator for up to two weeks. 
  3. Stuff one wonton wrapper with 1/6 of the chocolate chips. Paint water on the edges, seal in a triangle shape, crimp lightly with a fork to ensure seal. Repeat with all six wonton skins.
  4. In a large pot (or in a deep fat fryer) heat 3 inches of canola oil to 350 degrees. Using a spider or a slotted spoon, add the stuffed wontons to the oil and fry until golden on both sides. Remove to drain on paper towels. 
  5. Place the chopped chocolate in a small bowl. Heat heavy cream to a simmer and add to the chocolate stirring until the chocolate melts. Add Grand Marnier to taste. 
  6. Arrange wontons on a plate. Top with the coulis and chocolate.
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