1/2 cup sugar
3 tablespoons water
1 lb. fresh raspberries or 1 (12 ounce) bag frozen raspberries, thawed
1 tablespoon Framboise liqueur
1 cup butter
1/3 cup unsweetened cocoa
3 cups white sugar
1 (12 oz.) can evaporated milk
1 teaspoon vanilla extract
1. Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes. Put the raspberries and the sugar syrup in a blender and puree. Strain through a fine mesh sieve to remove the seeds and stir in the framboise. Set Coulis in fridge and allow to chill.
2. Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes.
3. While making fudge, blanch ravioli in boiling water for 2 minutes, cool and pat dry. In a sauté pan, warm olive oil and sear ravioli on both sides.
4. Plate ravioli and drizzle with hot Fudge and Raspberry Coulis.