To make the plain pasta:

Cup of Yum
1. In a bowl or work surface, add the flour.
2. Make a well in the center and add the eggs. Mix together to form a dough. Slowly add just enough water and knead to make a smooth, soft dough.
3. On a lightly floured surface, knead until smooth and elastic, then wrap in plastic and set aside.

To make the chocolate pasta:

1. In a bowl or work surface, mix together the flour and cocoa powder.
2. Make a well in the center and add the eggs. Mix together to form a dough. Slowly add just enough water and knead to make a smooth, soft dough.
3. On a lightly floured surface, knead until smooth and elastic, then wrap in plastic and allow to rest along with the plain pasta for one hour.

To make the goat cheese filling:

1. In a medium bowl, beat together the raspberry chocolate goat cheese and mascarpone cheese until light.
2. Beat in the powdered sugar and vanilla extract until combined. Cover and refrigerate until ready to use.

To make the raspberry sauce:

1. In a saucepan, stir together the raspberries, sugar, and 1/2 cup (120 milliliters) water over medium heat. Stir often to dissolve the sugar and break up the raspberries.
2. Once the mixture comes to a boil, reduce heat to medium low and stir in the vanilla.
3. In a small bowl, whisk together the cornstarch and 2 tablespoons (30 milliliters) water.
4. Add to the raspberries and continue to cook, stirring often, until the sauce has thickened slightly, about 4 minutes.
5. Remove from heat and stir in the butter. Allow to cool and refrigerate until ready to serve.

To make the chocolate sauce:

1. Place the dark chocolate in a heat-safe bowl.
2. Place the heavy cream in a small saucepan over medium low heat.
3. Once steaming, but not yet boiling, remove from heat and pour over the chocolate.
4. Allow to sit for a minute before whisking until the chocolate is completely melted and smooth.
5. Divide among dipping bowls for serving.

To assemble the ravioli:

1. Divide the plain pasta dough in half. Remove one half to a floured work surface and keep the other half covered.
2. Use a pasta machine, flouring as need, to gradually roll out the dough to the thinnest setting.
3. Flour the ravioli mold and cover with a sheet of pasta. Push down with the white piece of the mold to create cavities.
4. Remove the white piece and fill each cavity with a spoonful of the goat cheese filling. Top with another sheet of pasta and use a rolling pin to seal and cut out the individual ravioli.
5. Remove and separate the ravioli and transfer them to a baking sheet lined with parchment. Repeat with remaining dough, chocolate dough, and filling.
6. Fill a pot or deep fryer with at least two inches of vegetable oil and heat to 350˚F (180˚C).
7. Add a few of the prepared ravioli at a time, being careful not to overcrowd. Fry on each side until crisp and golden, about 3 minutes total. Be careful not to overcook or the filling may burst.
8. Remove to a towel-lined plate with a slotted spoon. Repeat with remaining ravioli.
9. Dust the fried ravioli with powdered sugar and serve immediately with raspberry and chocolate dipping sauces. Caution: the filling will be hot straight out of the fryer.