Artichoke and Ricotta Pansotti with Salsa Verde

Artichoke and Ricotta Pansotti with Salsa Verde.

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My Classic food bag
Artichoke and Ricotta Pansotti with Salsa Verde

This dish most recently appeared in My Classic food bag on Sunday, January 8, 2017.

APPLE SALAD

  • 2 teaspoons wholegrain mustard
  • Juice of ½ lemon (zest reserved)
  • ½ cup ricotta cheese
  • 1 apple
  • ½ cos lettuce *
  • ¼ red onion

ARTICHOKE AND RICOTTA PANSOTTI

  • ¾ red onion, diced 1cm
  • 1 tablespoon butter
  • ¼ cup chopped walnuts
  • Zest of 1 lemon
  • ½ punnet cherry tomatoes, halved *
  • 1 courgette, thinly sliced
  • 450g artichoke and ricotta pansotti

TO SERVE

  • 100g salsa verde
  • Bring a large pot of salted water to the boil.
  • 1 Prepare apple salad. In a small bowl, mix together mustard, lemon juice and ricotta. Quarter apple, discard core and thinly slice; tear lettuce leaves into 3–4 pieces; thinly slice first measure of red onion. Set all aside in a large bowl.
  • 2 Heat a drizzle of oil in a large frypan on medium heat and cook second measure of red onion for 3–4 minutes, until softened.
  • 3 Add butter, walnuts, lemon zest, tomatoes and courgette and cook a further 1–2 minutes, until courgettes are just tender. Remove pan from heat and set aside.
  • 4 While veggies are cooking, cook pansotti in pot of boiling water (water should be at a rolling boil to avoid filling bursting) for 2–3 minutes, until just tender. Drain and add pansotti to cooked veggies. Toss to combine and season to taste with salt and pepper.
  • 5 Just before serving, toss apple, lettuce and onion with ricotta mixture and season to taste with salt and pepper.
  • To serve, Divide artichoke and ricotta pansotti between plates and drizzle with salsa verde. Serve apple salad on the side.
  • SERVES 4-5

Nutritional Information

  • Energy: 2214 kj / 529 kcal
  • Protein: 14.2g
  • Carbohydrate: 33.5g
  • Fat: 37.1g

Legend

  • Pantry staple
  • * Shared ingredient with another recipe

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