This is so easy to make, and probably the only vegetarian meal we regularly cook. Fresh thyme can be tricky to get in supermarkets, and there is nothing more frustrating than planning this meal, and then not being able to get a key ingredient, so we have planted our own herb garden with plenty of fresh thyme.

Ingredients

250g ricotta cheese

¼ cup finely grated parmesan cheese

1 egg lightly beaten

½ cup plain flour

¼ cup Italian/continental parsley chopped

sea salt and cracked pepper

Extra parmesan cheese to serve

Lemon thyme butter

80g butter

2 tsp thyme leaves

2 tsp finely grated lemon rind

2 tsp lemon juice

Method

To make the lemon and thyme butter, place butter, thyme, lemon rind and juice in a small saucepan over low heat and stir until butter is melted. Set aside and keep warm.

Place ricotta, parmesan, egg, flour, parsley, salt and pepper in a bowl and combine well. Turn out onto a lightly floured surface and roll into a long ‘rope’. Cut into 2cm pieces and lightly press with the back of a fork. Cook in batches in lightly salted water for 2-3 mins or until cooked through. Remove from water and place in serving bowls. Spoon over the lemon butter and top with extra parmesan and cracked black pepper to serve.