Artichoke and Ricotta Pansotti with Salsa Verde

Steps

1. a large pot of salted water to the boil.
2. In a large bowl, combine 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. Add all to bowl with ricotta mixture (but don’t toss just yet), to avoid salad becoming soggy.
3. Heat a drizzle of oil in a large fry-pan on medium heat. Cook second measure of red onion for 3-4 minutes, until softened.
4. Add butter, walnuts, lemon zest, tomatoes and courgette and cook for a further 1-2 minutes, until courgettes are just tender. Remove pan from heat and set aside.
5. While sauce is 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 sauce. Toss to combine and season to taste with salt and pepper.
6. Just before serving, toss apple, lettuce and onion with ricotta mixture and season to taste with salt and pepper.
7. divide artichoke and ricotta pansotti between plates and drizzle with salsa verde. Serve apple salad on the side.