Valentine’s Day falls on a Thursday this year, so I’ve been trying to come up with some Valentine’s Day desserts that can be made on a busy week night and still carry that ‘wow’ factor you want for a special occasion. I’m a huge sucker for Nutella. I love it spread over multi-grain toast, but I love it even more in this Nutella Ravioli Hearts recipe. I’ve seen similar recipes that are fried, using wonton wrappers. But I didn’t want to fuss with all of that and opted for ready-made refrigerator pie crusts. I’m quite thrilled with how this recipe turned out and know you’ll enjoy it.
The simple raspberry sauce is the perfect accompaniment to the ravioli hearts. My store was out of fresh raspberries when I made this over the weekend, but the simple sauce made with frozen berries worked out perfectly.
Ingredients: (Makes 16 Nutella Ravioli Hearts)
1 Package Refrigerated Pie Crust (2 Crusts)
Nutella (13 ounce jar is more than enough)
1 Egg white
1/2 teaspoon water
Sugar (for dusting the tops of ravioli)
1 300 g package frozen raspberries, thawed
1/4 cup granulated sugar
2 1/2 inch heart shaped cookie cutter
3 inch heart shaped cookie cutter
Plastic sandwich bag
1. Preheat oven to 450 degrees. Line baking sheets with parchment paper.
2. Thaw both pie crusts according to package directions, and Unroll onto a lightly floured work surface. Using a rolling pin, gently roll the dough until it has increased approximately 1 inch, from 11 1/2 to 12/12 size. Cut 16 large hearts using the 3 inch cookie cutter, and 16 small hearts using the 2 1/2 inch cookie cutter. Re-roll the dough as needed.
3. Place the smaller hearts on the parchment lined cookie sheets. Spoon Nutella into a plastic sandwich bag and snip off one end with a pair of scissors. Squeeze Nutella onto each pastry heart, into the shape of a heart, leaving approximately 1/4 inch of dough around the edges.
4. Whisk egg white and water into a small bowl. Using a pastry brush, gently brush the egg wash around the edge of the heart. This will help seal the hearts together. Do just a few at a time, otherwise the egg wash will dry. Place a large heart on top, and use a fork to seal and crimp the edges.
5. Brush the top of each ravioli with the remaining egg wash and sprinkle with sugar. Bake for 8 – 9 minutes until golden brown. Prepare Raspberry Sauce.
Thaw the frozen raspberries completely. Puree in a blender or food processor. Run the pureed raspberries through a fine sieve to remove the seeds. Catch the puree in a bowl. Whisk in the sugar until dissolved. You can prepare this sauce in advance, and store refrigerated in an airtight container for up to 24 hours.
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