How to Make It
Preheat oven to 350°F. Lightly coat a 13- x 9-inch baking dish with cooking spray.
Whisk together eggs and 3/4 cup of the sugar in a large bowl until creamy and smooth. Whisk in ricotta, milk, sour cream, butter, vanilla, and salt until combined. Stir in spaghetti. Pour spaghetti mixture into prepared baking dish. Bake in preheated oven until custard is set, about 30 minutes. Let stand 15 minutes.
While pudding bakes, heat strawberries, cornstarch, and remaining 1/2 cup sugar in saucepan over medium-low. Cook, stirring occasionally, until sugar dissolves and strawberries have softened, about 10 minutes. Using a fork or potato masher, mash strawberries until mixture resembles a coarse puree. Remove from heat, and stir in lemon juice.
Place cocoa on a small plate. Roll hazelnut chocolates in cocoa until coated all over. Spoon strawberry sauce over each serving of spaghetti pudding; sprinkle with grated white chocolate, and top with 1 cocoa-coated hazelnut chocolate.