Artichoke and Ricotta Pansotti with Salsa Verde

Steps

1. a medium pot of salted water to the boil.
2. In a large bowl, combine mustard, lemon juice and ricotta. Remove core from apple, quarter then thinly slice; tear lettuce leaves into 3–4 pieces; thinly slice first measure of red onion. Add all to bowl with ricotta mixture (don’t toss just yet, to avoid salad becoming soggy).
3. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook second measure of red onion for about 3 minutes, stirring occasionally, until softened.
4. Add butter, walnuts, lemon zest, cherry tomatoes and courgette to pan with onion and cook for a further 2–3 minutes, stirring occasionally, until courgette is just tender. Remove pan from heat and set aside.
5. While sauce is cooking, cook pansotti in pot of boiling salted 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 vegetable sauce. Toss to combine and season to taste with salt and pepper.
6. Toss apple, lettuce and onion with ricotta mixture just before serving 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.