FRESH PASTA WITH PESTO, RICOTTA AND WALNUTS

cut the lasagna sheets into half and then into triangles and reserve

place the walnuts in a food processor and grind, mix the soured cream with the mascarpone cheese in a bowl add 50g of the pecorino cheese and whisk in the olive oil

melt the butter in a pan and sweat the leeks until tender; remove from the fire and add half the mascarpone mixture and keep warm
stir the ground walnuts into the remaining cheese mixture and warm for 30 seconds in the microwave

mix the pesto and ricotta cheese together and warm for 30 seconds in the microwave
bring a large pan of lightly salted water to a rolling boil; add the pasta triangles and once the water starts boiling again, cook for just 3 minutes

drain the pasta and arrange 12 triangles on a large, greased grill pan, top each one with a spoonful of ricotta and pesto mixture
place another pasta triangle on top and spread 6 with the leek and cheese mixture and 6 with the walnut and mascarpone mixture

place another pasta triangle on each one and top 6 with the remaining leek and cheese mixture and the other six with the walnut and mascarpone mixture.

sprinkle the top with the rest of the grated pecorino cheese
place under a hot grill for about 4 minutes, until heated through and just beginning to brown
place two different triangle stacks on each plate and garnish with dill, or parsley or basil and walnuts and serve