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Ingredients
- 175 g (6 oz/ 3/4 cup) ricotta cheese
- 125 ml (4 fl oz/1/2 cup) thick (double/heavy) cream
- 2 teaspoons thyme
- 1/4 teaspoon ground nutmeg
- ground white pepper, to taste
- 300 g (10 1/2 oz) dried pappardelle, or 400 g (14 oz) fresh pappardelle or other ribbon pasta
- 60 ml (2 fl oz/ 1/4 cup) olive oil
- 4 small zucchini (courgettes), cut into thin batons
- 16 zucchini (courgette) flowers
- plain (all-purpose) flour, for dusting
- 100 g (3 1/2 oz) soft goat's cheese
Method
1. Put the ricotta, cream, thyme and nutmeg in a bowl. Season liberally with sea salt and white pepper and mix well. Cover and set aside in a cool place for 1 hour, but do not refrigerate.
2. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente.
3. Meanwhile, heat the olive oil in a large frying pan. Sauté the zucchini over medium-high heat for 4 minutes, or until lightly golden. Remove with a slotted spoon and drain on paper towels.
4. Dust the zucchini flowers with flour, shake off the excess and fry for 1 minute, or until lightly golden.
5. Drain the pasta and place in a large bowl. Add the zucchini, zucchini flowers and ricotta mixture and toss lightly. Crumble the goat's cheese over the top and serve.
