Fry the chopped shallot in a pan with a little extra virgin olive oil, then add the diced courgettes and cook on a medium heat for about ten minutes. Cook the pasta in plenty of salted water, drain it and add it to the pan with the courgettes, adding a ladleful of cooking water. Add the ricotta and sauté over a medium heat for a few minutes, adding salt and pepper to taste. Add the grated Grana Padano Fattorie Cremona, mix well and serve the pasta garnished with mint leaves and shavings of Grana Padano Fattorie Cremona.