Mix the ricotta with the powdered sugar and salt, then stir in the chocolate-hazelnut spread.
Place 6 wonton wrappers on the counter and place about 1 tablespoon of the chocolate-ricotta mixture in the center of each. Brush the beaten egg around the outside of the wrappers, then top with the remaining 6 wrappers, pressing out the air and ensuring the edges are sealed tightly.
Heat 1/2 inch of vegetable oil in a large skillet over medium heat. When the oil is 350 degrees F, add the ravioli and fry, flipping once halfway through, until they are golden and crisp on both sides, about 1 1/2 minutes.
To serve, place the ravioli on a plate. Scatter over the strawberry slices and drizzle with the white chocolate. Top with the chopped hazelnuts.