White Chocolate Ravioli with Raspberry Filling and Dark Chocolate Ganache

Melt the white chocolate in a double boiler or in the microwave. Remove from the heat and stir in the corn syrup. Dust a sheet or parchment paper with confectioners' sugar and roll out dough until it is very thin (1/16 inch). Chill the sheet in the refrigerator for at least 20 minutes. Use a ruler and a sharp knife or pizza cutter to score squares about 1 1/2 inches-square. Put 1/4 t of the raspberry preserves onto a square. Hold another square between your thumb and forefinger until it curves gently. Carefully place it over the jam and crimp the edges with a fork. Repeat with the remaining squares. Refrigerate until ready to serve. Scald the heavy cream and remove from the heat. Stir in the chopped chocolate until the sauce is creamy. Serve in a small pitcher or use a squeeze bottle to decorate the bottom of a plate and put the "ravioli" on top. Garnish with more chocolate sauce and a sprig of mint.