Lemon and Ricotta Pansotti with Sage, Burnt Butter, Greens and Toasted Walnuts

Steps

1. a large pot of salted water to the boil.
2. Melt butter in a small pot on low to medium heat. Cook, swirling pot occasionally, until butter turns brown and has a nutty smell, 2–4 minutes. Pour into a small bowl or dish to stop cooking.
3. Heat a large, dry, fry-pan (preferably non-stick) on medium heat. Add walnuts and cook for 1–2 minutes, stirring often, until light golden and fragrant. Keep an eye on them as they will burn quickly. Remove from pan and set aside.
4. Using same pan, heat a drizzle of oil on medium heat. Cook shallot for about 1 minute, until starting to soften. Add garlic and beans and cook a further 2 minutes until just tender. Add sage and lemon zest and cook a further 1 minute, or until beans are cooked to your liking. Stir through spinach and remove pan from heat.
5. Add pansotti to pot of boiling water and simmer on a rolling boil (not a rapid boil so pasta does not burst) for 2 minutes until al dente (just tender). Drain and drizzle with a little olive oil to prevent sticking.
6. Add pansotti to pan with beans, burnt butter, parmesan and lemon juice. Toss gently to combine. Season to taste with salt and pepper.
7. Spoon pansotti onto a plate, top with walnuts, a few parmesan shavings and a squeeze of lemon juice.