Cannelloni with sweet ricotta filling and chocolate sauce

Bring a pan with plenty of water to the boil. Boil the lasagne sheets per 4 in approximately 7 minutes until al dente. Take them out of the water and rinse them under cold water. Place them on a wet plastic cutting board and cover with plastic wrap until later use.

Roast the hazelnuts in a dry frying pan golden brown and chop them coarsely.

Stir in the ricotta with the honey and orange marmalade and gently scoop through the raspberries. Put in the refrigerator until later.

Heat the whipped cream with the chocolate for the sauce and stir into a silky sauce. Do not let the sauce boil.

Divide the ricotta over the 8 lasagne vials and roll them loosely. Put them on a dessert plate in pairs and pour over the hot chocolate sauce.