In a bowl, mix together ground almonds, powdered sugar and egg yolks

In a small saucepan, melt butter

Add to almond mixture

Make ravioli according to the instructions in the Making Pasta chapter filling them with the ground almond paste

Cook ravioli until al dente, drain, and set aside

To make sauce, mix raspberries and sugar in a medium-size saucepan (be sure to save a few raspberries for garnish)

Heat gently until juice begins to run

Press through a sieve

To serve pour a pool of sauce on 4 dessert plates and arrange ravioli on top

Spoon a dollop of yogurt on top and decorate with reserved raspberries and raspberry leaves, if desired.