Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Cut puff pastry using a circular cookie cutter, about 2 ½ inches in diameter. Place each circle gently on the lined baking sheet.
Re-roll dough in order to make more circles.
Using a paring knife, score a line to create a crust around each puff pastry circle - about ½ inch from the edge.
Place raspberries into a small bowl and sprinkle with granulated sugar.
In a large bowl, whisk together ricotta cheese, confectioners’ sugar and 1 egg.
Use an offset spatula to spread the ricotta cheese mixture in the center of each puff pastry circle - within the border that was created with the paring knife.
Place 4-5 raspberries on each puff pastry.
Whisk the other egg in a small bowl and brush on the outer edge of each puff pastry. Sprinkle with caster sugar.
Bake for 10-12 minutes. Cool before serving and enjoy!