Unravioli

 [Serves 4]

8 lasagne sheets

FOR THE FILLING
200g ricotta
2 tbsp chopped flatleaf parsley
1 tbsp grated Parmesan
Sea salt flakes and freshly ground
black pepper

TO SERVE
4 courgettes and 4 patty pans
100g butter
Half a lemon

1 Mix together the filling ingredients.  Thinly slice patty pans and courgettes (using a vegetable peeler on the courgettes works well) and steam briefly until cooked through.
2 Cook the lasagne sheets in a large pot of boiling salted water for 7 minutes or until al dente. (Keep them moving so that they don’t stick to each other.)
3 Heat the butter over medium-high heat until the white solids turn a nutty brown colour. Remove from the heat immediately and add a squeeze of lemon juice.  
4 Lay two pieces of lasagne on each plate, spoon in some ricotta mixture, flap over the lasagne and top with the steamed vegetables. Spoon over the browned butter, season and serve immediately.