Lemon and Ricotta Pansotti

Steps

1. Bring a large pot of salted water to the boil. Prepare ingredients. Melt butter in a small pot on low to medium heat. Cook, swirling pot occasionally, until butter turns brown and has a nutty smell, about 2–4 minutes. Pour into a small bowl or dish to stop cooking.
2. Heat a large, dry fry-pan (preferably non-stick) on medium heat. Toast walnuts (if using) 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.
3. 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, until beans are tender. Stir through spinach and remove pan from heat.
4. Add pansotti to pot of boiling water and simmer on a rolling boil (not a rapid boil or pasta will burst) for about 2 minutes, until just tender. Drain.
5. Add pansotti to pan with beans, burnt butter, tomato, Parmesan cheese and lemon juice. Toss gently to combine and season to taste.
6. To serve, spoon lemon and ricotta pansotti onto a plate, top with walnuts (if using), a few Parmesan shavings and lemon wedge to squeeze over.