Chocolate Ravioli

• 1 (18 ounce) package pepperidge farm frozen puff pastry sheets
• 1/2 cup heavy cream
• 1 (8 ounce) package semi-sweet chocolate baking squares, chopped
• 1 egg yolk
• 1 teaspoon water
• confectioners' sugar

1. THAW pastry sheets at room temperature 30 minute.
2. HEAT cream in saucepan to a boil. Pour over chocolate in bowl and let stand 5 minute Whisk until smooth. Freeze mixture 15 minute Stir and freeze 15 minute More or until firm.
3. UNFOLD 1 pastry sheet on a lightly floured surface. Roll into 16" square. Brush with half of egg mixture, leaving 1/2" border around edges. Place 24 rounded teaspoons of chocolate mixture in 4 evenly spaced rows with 6 mounds in each row.
4. UNFOLD remaining pastry sheet on a lightly floured surface. Roll into 16" square. Place on chocolate-covered sheet, pressing firmly between the rows of chocolate and around edges to seal. Brush pastry with remaining egg mixture. Cut between the rows, using a pastry wheel or sharp knife.
5. Cut each strip into 6 squares. Place on 2 large ungreased baking sheets. Freeze until firm, about 15 minute Preheat oven to 375u0b0F.
6. BAKE 15 minute Or until puffed and golden. Serve warm, dusted with confectioners' sugar.

pastry sheets, heavy cream, semisweet chocolate baking squares, egg yolk, water, confectioners

Taken from www.food.com/recipe/chocolate-ravioli-198383 (may not work)