Combine over low heat, stir until melted and refrigerate until set.
Pasta 2 tablespoons cocoa powder 2 tablespoons hot water 2 tablespoons melted bittersweet chocolate 1 1/2 cups semolina flour 1/4 cup granulated sugar 3 eggs
Combine cocoa and hot water to make a paste. Combine cocoa paste, bittersweet chocolate, semolina flour, sugar and 2 eggs in a mixing bowl with dough hook. Mix dough until smooth, remove from bowl and knead adding flour as necessary until dough is no longer sticky. Wrap in plastic and refrigerate for 1 hour.
Pass dough through a pasta machine according to manufacturer?s instructions to make 2 sheets measuring 6 x 16 inches. Evenly space rounded tablespoons of ganache mixture on 1 sheet.
Lightly beat 1 egg and brush pasta sheet in between ganache, lay second sheet on top and press together. Cut into individual ravioli, drop into boiling water for 2-3 minutes (until they float).
Remove from water with slotted spoon, place 6 pieces on serving plate, finish with raspberry sauce and fresh raspberries. Serve immediately.
Raspberry Sauce 1 (10 ounce) package frozen raspberries - thawed and drained, juice reserved 1/4 cup granulated sugar 2 tablespoons cornstarch 2 tablespoons raspberry flavored liqueur
Add enough water to reserved juice to measure 1 cup. Stir together sugar and cornstarch in 1-quart saucepan. Stir in juice and raspberries. Heat to boiling over medium heat. Boil and stir 1 minute; strain. Stir in liqueur. Cool slightly before serving. Refrigerate any remaining sauce.
