Preheat oven to 200C/400F/Gas 6.
Brush two sheets of the filo pastry with the melted butter, cut into two squares and shape over an upside down dariole mould to make a cup.
Transfer onto a baking sheet and place into the oven for 5-10 minutes until crisp and golden. Allow to cool.
Place the ricotta, cream and sifted icing sugar into a bowl and mix together.
Fold the strawberry purÃ©e into the cream mixture and use to fill the pastry cups.
To serve, sprinkle with the chopped pistachios nuts.