Mix flour and caster sugar together, make a well, add eggs, and knead for five minutes until smooth.
Shape the dough into a ball, wrap in cling film, and chill in the fridge for 30 minutes.
Divide the chilled pasta dough into four equal pieces.
Feed floured dough through a pasta machine, starting at the thickest setting and gradually reducing thickness.
Cut the pasta into 5cm squares, keeping unused sheets covered with cling film.
Beat ricotta and icing sugar together, then carefully stir in the raspberries.
Place a spoonful of ricotta mixture on a square, top with another square, and press edges to seal.
Repeat the assembly process using the mincemeat and remaining pasta squares.
Heat 4cm of vegetable oil in a heavy saucepan to 180°C.
Deep-fry ravioli for 1-2 minutes until golden, drain on paper, and dust with icing sugar.
Simmer sugar and 110ml of water in a saucepan until dissolved.
Maintain a simmer for 2 minutes then add the chopped chocolate.
Whisk until the sauce is smooth then remove from heat.
Serve ravioli with raspberries, ice cream, chocolate sauce, and mint sprigs.