Preheat oven to 350 degrees and line a large baking sheet with parchment paper.

Lightly dust a work surface with flour.

Working with half of the dough at time, roll your crescent roll dough out onto a large cutting work surface, to about 1/8-inch thickness.

Using a cookie cuter or a glass, cut the dough into 6-8 3-inch round skins (or size that you want)

*You can reroll the dough-scraps into 1 or 2 more skin.

In the center of each skins, add about 1 tablespoonful of nutella.

With fingertip brush water on the edge of the skin and fold in half and pressing it hard with your fingertips to make sure the skins stick together well.

Crimp the edges of the skins with a fork and Voila! You've just made your own ravioli. Way cool, right?

Place the stuffed ravioli on the prepared baking sheet a couple of inches apart (2 at least)

Brush them with olive oil evenly so that the raviolis would get crispy.

Bake for 11-15 minutes or until golden brown, sprinkle with confectioners' sugar on top of each ravioli.

Let cool for a few minutes before transfering onto a serving platter.