Cut the vanilla bean and scoop out the paste inside.
In a bowl, cream the ricotta with a spoonful of powdered sugar and the vanilla.
Wash, dry and quarter the pears, removing the seeds and fibrous parts. Then cut them into cubes. Place them in a pan with the light brown sugar, a little grated lemon zest and cook over a very low flame until they form a soft compote.
Cut the Nuvolatte in half, spread generously with the ricotta mixture, add a few tablespoons of pear compote, the sliced walnuts, close and serve immediately.