Open the walnuts and cut the kernels, then cut them into strips.
Cut the vanilla bean and make the inside paste.
In a bowl, mix the ricotta with a spoonful of icing sugar and the vanilla until soft and creamy.
Wash the pears, dry them, cut them in four and remove the seeds and fibrous parts. Then cut them into cubes. Place them in a pan with sugar, grate a little lemon zest and cook over a very low flame until a soft compote is created.
Cut the sandwich in two, spread the surface with plenty of ricotta, add a few tablespoons of pear compote, the sliced walnuts, close and serve immediately.