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The Hood Magazine

Chocolate Ravioli Hearts

Jan 28, 2014 04:12PM ● By Anonymous

Photo courtesy of Hungry Happenings

Chocolate Ravioli Hearts



  • 1 Pillsbury refrigerated pie crust
  • 1 egg white
  • 1/2 tsp 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-in and 2 1/2-in heart shaped cookie cutter
  • Pastry brush
  • Baking sheet lined with parchment paper



Preheat oven to 450 degrees. Line a baking sheet with parchment paper or non-stick aluminum foil. Thaw one pie crust according to package instructions. Unroll onto a work surface. Use a rolling pin to roll the dough from its current 11 ½ inches to 12 ½ inches, just to thin it out. Cut 15 large hearts using the 2 ½-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 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 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. 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.