Valentine's Day Recipe - Chocolate Ravioli Hearts

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:

rolling pin

2" and 2 1/2" heart shaped cookie cutter

pastry brush

baking sheet lined with parchment paper

Instructions:

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. 

If you like this recipe, please share it with others by using the share buttons below. I really appreciate being Stumbled Upon and Pinned, and am always grateful to those of you that share my ideas on your website. I do request that you don't post my entire tutorial, but rather share a picture with a link. If you make this recipe, I'd love for you to send me a photo to beth@hungryhappenings.com so that I can share it in my Reader's Gallery. I link up to lots of websites that are listed here. Thank you for visiting Hungry Happenings - Beth


I'm sharing these at Dollhouse Bake Shoppe's Virtual Valentine's Day party (here.)