S’Mores Ravioli

• FOR THE RAVIOLI:
• 1 whole Pillsbury Refrigerator Roll Out Pie Crust
• 2 bars (4.4 Oz. Size) Hershey's Milk Chocolate Bar, Unwrapped And Broken Into Squares
• 12 Flat Rectangular Marshmallows (In The Marshmallow Aisle)
• 1 cup Graham Cracker Crumbs
• 1 Egg
• 1 Tablespoon Water
• FOR THE STRAWBERRY TOPPING:
• 1 pint Fresh Strawberries
• 1/3 cups White Sugar
• 1 teaspoon Vanilla

1. 1. Preheat oven to 425u0b0F. Roll out the pie crust on work surface and cut into 12 even-sized squares.
2. 2. Place 1 piece of Hershey's chocolate on every other pie square. Cover each piece of chocolate with a flat marshmallow and sprinkle with some graham cracker crumbs.
3. 3. Cover each ravioli with another pie crust square and crimp together the crust edges with a fork.
4. 4. Place all of the the ravioli on a baking sheet that you've lined with parchment paper. Whip together the egg and water in a small bowl. Brush the tops of the ravioli with the egg wash and bake for 8 minutes or until slightly golden brown.
5. 5. While your ravioli are baking you can prepare the strawberry sauce. Wash strawberries, remove stems and roughly chop.
6. 6. Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring until berries are softened then mash a few strawberries with a wooden spoon to help produce the syrup. Cook until sauce thickens, about 15 minutes.
7. 7. Remove sauce from the heat and puree 2/3 of the berries in a blender. Then mix the puree into the rest of berry mixture. Drizzle over the ravioli. Store sauce in a container in the refrigerator if not serving right away.

refrigerator roll out pie crust, chocolate bar, rectangular marshmallows, graham cracker crumbs, egg, water, fresh strawberries, white sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/se28099mores-ravioli/ (may not work)