Heart-shaped hand pies filled with chocolate hearts taste amazing when served with raspberry sauce and fresh raspberries.
Use a rolling pin to roll the dough from its current 11 ½″ to 12 ½″, just to thin it out a bit.
Cut 15 large hearts using the 2 ½″ 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.)
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 a 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.
These chocolate pastry hearts are best served warm just after they are made but can be served cold too. You can warm leftovers in a 300-degree oven if you like.
Chocolate Ravioli Hearts https://hungryhappenings.com/valentines-day-recipe-chocolate-ravioli/