Valentine’s Day is all about the sweets, so why not make something instead of just going out and buying chocolate! These Chocolate Ravioli Hearts are the perfect way to show your affection.
Chocolate is synonymous with Valentine’s Day and I always enjoy a chocolate treat for dessert. In keeping with the Italian theme for my Valentine’s Day meal featuring a Salad topped with Tomato Hearts and Chicken Parmesan Hearts, I decided to create a dessert ravioli filled with chocolate and served with fresh raspberries and raspberry preserves.
As discussed in my previous post, Valentine’s Day falls on a weeknight, so I have opted to use store bought ingredients to make this recipe quick and easy. I use Pillsbury Refrigerated Pie Crusts to create small heart shaped ravioli that are filled with Dove Chocolate Hearts. Served with warmed raspberry preserves and fresh raspberries, this sweet dessert can be made to look elegant for an intimate dinner for two or fun for a kid friendly meal. These little treats are best served warm, but can also be enjoyed cold.
Chocolate Ravioli Hearts
Ingredients: (Makes 15 Chocolate Ravioli Hearts)
1 Pillsbury Refrigerated Pie Crust
1 egg white
1/2 teaspoon water
15 Dove Chocolate Hearts (dark or milk)
5 tbsp. seedless red raspberry preserves
15-30 fresh red raspberries
Special Equipment Needed:
2″ and 2 1/2″ heart shaped cookie cutter
baking sheet lined with parchment paper
Pre-heat oven to 450 degrees. Line a baking sheet with parchment paper or non-stick aluminum foil.
Thaw one Pillsbury pie crust according to package instructions. Unroll onto a work surface (I used a pie dough mat.) Use a rolling pin to roll the dough from it’s current 11 1/2″ to 12 1/2″, just to thin it out a bit. Cut 15 large hearts using the 2 1/2″ cookie cutter and 15 small hearts using the 2″ cutter, re-rolling the dough as needed. Set the 15 small hearts on the prepared baking sheet.
Whisk egg white with water in a small bowl. Set one chocolate heart on each of the small dough hearts. Brush egg wash on the dough around the chocolate heart (or just brush egg wash over the entire surface of the dough and place a chocolate heart on top – just do a few at a time or the egg wash will dry.) Top each with one large dough heart. Pinch the edges of the two dough hearts together to seal well. The top dough will overlap the bottom dough by a little bit and that is alright. Use a fork to crimp all around the edges of each heart ravioli. Brush the top of the heart with egg wash, for a more shiny finish. If you want, you can even sprinkle of bit of plain or colored sugar over each ravioli.
Bake for 8-9 minutes until golden brown. Heat raspberry preserves in microwave for 10 second increments, stirring after each, until melted and smooth. Arrange chocolate ravioli hearts on a dessert plate and drizzle with raspberry preserves. Add some fresh raspberries and serve while the ravioli are warm. I poured the raspberry preserves into a squeeze bottle with a small tip to decorate my plates.
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I’m sharing these at Dollhouse Bake Shoppe’s Virtual Valentine’s Day party (here.)