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Nutella Ravioli Hearts, one broken open to show the filling, served with raspberry sauce.

Nutella Ravioli Hearts with Raspberry Sauce

Angela Sellari
Bake up these adorable Nutella Ravioli Hearts with Raspberry Sauce! A delicious recipe featuring flaky pastry, sweet Nutella, and tart raspberry sauce.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Thawing Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 26 kcal

Ingredients
  

Ravioli:

  • 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

Raspberry Sauce:

  • 1 300 g package frozen raspberries thawed
  • 1/4 cup granulated sugar

Equipment Needed:

  • 2 1/2 inch heart shaped cookie cutter
  • 3 inch heart shaped cookie cutter
  • Rolling pin
  • Pastry brush
  • Cookie sheets
  • Parchment paper
  • Plastic sandwich bag

Instructions
 

  • Preheat oven to 450 degrees. Line baking sheets with parchment paper.
  • Thaw both pie crusts according to package directions (if frozen), 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.
  • 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.
    Piping Nutella onto heart-shaped pastry dough for Nutella Ravioli Hearts.
  • 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.
    Crimping the edges of a Nutella ravioli heart with a fork on parchment paper.
  • 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.
    A golden brown Nutella ravioli heart, sprinkled with sugar, served with raspberry sauce.
  • 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.

Nutrition

Calories: 26kcalCarbohydrates: 6gProtein: 0.4gFat: 0.03gSodium: 6mg
Keyword Nutella Ravioli Hearts
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