In a large skillet heat the olive oil and butter. Add the tomatoes, tomato paste, garlic, and salt. Cook for about 30 minutes, until tomatoes break down, adding some water to avoid the tomatoes from sticking on the pan. Add the basil leaves, maple syrup, and red pepper flakes. Cook for a few more minutes, set aside to cool and then blend in a blender.

Meanwhile, blend all ricotta ingredients except the olive oil in a blender. Add the olive oil gradually at the end and mix well by hand.

In a saucepan of plenty of boiling water, add the bouillon cubes. Once dissolved, add the pasta and cook following pack instructions until al dente. Once cooked drain, reserving some of the pasta water.

Add the reserved pasta water to the tomato sauce and blend with a hand blender. Mix with the cooked pasta, add a spoon full of the ricotta sauce and mix well again. Serve in bowls and garnish with more ricotta sauce on top.