Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or non-stick aluminum foil.
Thaw Pie Crust (1 package) according to package Instructions. Unroll onto a work surface. Use a rolling pin to thin it out a bit.
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.
Whisk the Egg (1) white with some water in a bowl to make egg wash.
Set one Chocolate Hearts (15) on top of each small dough heart. Brush egg wash on the dough around the chocolate heart.
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.
Bake for 8-9 minutes until golden brown.
Heat Seedless Red Raspberry Preserves (to taste) in microwave for 10 second increments, stirring after each, until melted and smooth.
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.