This was a good recipe but needs some tweaking. Even when the green beans are cut to a size close to the corn, the beans still needed longer to cook. Therefore, I recommends ensuring that the vegetables are all the same size, and the the green beans are started before the other vegetables. The inside was also very dry. It would have been good to add just a little bit of stock or broth to the veggies to cook them and moisten the overall dish, particularly after adding the ricotta cheese.
For additional flavor, I added some fresh snap peas to the vegetables, and added a number of fresh herbs. I also made homemade black-pepper crepes:
1 cup milk
1⁄2 cup all-purpose flour
1⁄2 tsp. vegetable or canola oil
1/2 - 1 tsp. freshly ground pepper, depending on your tastes (I use 1 tsp)
1⁄2 tsp. salt
8 tsp. unsalted butter
Combine the milk, egg, flour, oil, pepper and salt. Blend until smooth. In a crepe pan over medium heat, melt 1 tsp. of the butter. Pour 2 Tbs - 1/4 cup of the batter into the center (depending on the size of your pan). Spread the batter in the pan. Cook until golden underneath, 1 to 2 minutes. Flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat to make 8 crepes.