Serves 8

Ingredients

• 200g plain flour, plus more for dusting
• 1kg ricotta, drained well
• 2 eggs
• ½ teaspoon ground nutmeg
• 300g grated parmesan
• 1 tablespoon picked thyme leaves
• Salt

 

Method

1. Gently mix all ingredients together
2. Roll out into a sausage and cut to desired size
3. Press with a fork
4. Blanch in simmering water until they float
5. Refresh in cold water
6. To serve, sauté in butter
7. Serving suggestions – with good extra virgin olive oil, fresh basil and parmesan cheese, homemade tomato sauce, or meat ragout
8. Serve immediately