FRESH PASTA WITH PESTO, RICOTTA AND WALNUTS

Yields6 Servings
 325 g or 9 sheets of fresh lasagna
 20 g butter
 130 g walnuts toasted
 200 g soured cream
 125 g mascarpone
 75 g pecorino cheese, grated
 1 tbsp olive oil
 2 large leeks chopped
 200 g ricotta
 125 g pesto
1

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

2

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

3

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

4

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

5

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

6

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.

7

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