Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and small dice the carrots. Small dice the celery. Pick the rosemary leaves off the stems, roughly chop the leaves. Roughly chop the olives. Stack the pasta sheets on a work surface. Cut lengthwise into 1/2-inch-wide pieces; carefully separate the layers. In a bowl, combine the ricotta, half the parmesan, and a drizzle of olive oil; season with salt and pepper.

In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the diced carrots, diced celery, and chopped rosemary; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the tomato sauce, broth concentrate, cream (shaking the packet before opening), garlic herb butter, pulled pork, chopped olives, 1/2 cup of water (or 1 cup for 4 servings), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally and breaking the meat apart with a spoon, 8 to 10 minutes, or until combined, the liquid is reduced, and the vegetables are softened.

Meanwhile, add the prepared pasta to the pot of boiling water. Cook, stirring occasionally, 1 to 2 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water (or 1 cup for 4 servings), drain thoroughly and return to the pot.

To the pot of cooked pasta, add the ragù, plain butter, and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the seasoned ricotta. Garnish with the remaining parmesan. Enjoy!