Heat oven to 425°F. In medium bowl, gently mix pears, raisins and brown sugar.
Remove crusts from pouches; place flat on cutting board. Cut each crust into 4 wedge-shaped pieces. Place about 1/3 cup pear mixture on each crust piece.
Brush crust edges lightly with water. Bring sides of each crust piece up to top of pears; press edges to seal, making 3 seams. With pancake turner, carefully place dumplings, seam side up, in ungreased 15x10-inch pan with sides. Brush with milk; sprinkle with 1 tablespoon granulated sugar.
Bake 15 to 20 minutes or until deep golden brown. Cool on wire rack 10 minutes.
Meanwhile, place raspberries in food processor or blender; cover and process until smooth. If desired, place strainer over 1-quart saucepan; pour raspberries into strainer. Press berries with back of spoon through strainer to remove seeds; discard seeds. Stir 3 tablespoons sugar and cornstarch into raspberries in saucepan. Cook over medium heat, stirring constantly, until mixture boils. Place in freezer to cool quickly, about 5 to 10 minutes.
To serve, spoon raspberry sauce evenly onto each individual dessert plate. Top each with dumpling.