Mix your ricotta cheese with the sugar and strain through a sieve to remove lumps. Put your chopped chocolate and fresh cream into a small pot. When the chocolate has melted, remove from the heat and put the sauce into a pastry bag.

Cook your pasta in boiling salted water for 13 minutes, the drain all cooking water from the shapes (place them upside down on a clean tea towel).

Stuff Love me tender with your ricotta cheese cream, put your fresh raspberries in the
centre and decorate with your chocolate sauce.