Directions
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Step 1
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or non-stick aluminum foil.
Step 2
Thaw Pie Crust (1 package) according to package Instructions. Unroll onto a work surface. Use a rolling pin to thin it out a bit.
Step 3
Cut 15 large hearts using a 2.5 inch cookie cutter and 15 small hearts using the 2 inch cutter, re-rolling the dough as needed. Set the 15 small hearts on the prepared baking sheet.
Step 4
Whisk the Egg (1) white with some water in a bowl to make egg wash.
Step 5
Set one Chocolate Hearts (15) on top of each small dough heart. Brush egg wash on the dough around the chocolate heart.
Step 6
Top each with one large dough heart, pinching the edges together to seal well. Use a fork to crimp all around the edges of each heart ravioli. Brush the top of the heart with egg wash.
Step 7
Bake for 8-9 minutes until golden brown.
Step 8
Heat Seedless Red Raspberry Preserves (to taste) in microwave for 10 second increments, stirring after each, until melted and smooth.
Step 9
Arrange chocolate ravioli hearts on a dessert plate and drizzle with raspberries preserves. Add some fresh Fresh Raspberries (15) and serve while the ravioli are warm.
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