Method

• Bring a large deep pot of heavily salted water to the boil
• Meanwhile make the ricotta paste
• Squash the garlic clove and add the thyme leaves and chop together so the two combine and the garlic is almost a paste
• Add to a bowl along with the ricotta, lemon zest, parmesan and olive oil, season lightly with salt and pepper and mix well to combine
• Set aside
• To prepare the cabbage, remove any tough outer leaves and discard, cut the cabbage in half and remove the tough centre core
• Cut the cabbage into large 4-5cm square pieces, set aside
• When the pot of water is boiling start by adding the pasta pieces
• I suggest that you read the label about cooking time but if the pasta is fresh it should only take a couple of minutes
• Stir the pasta to prevent sticking and to keep it moving
• After 1 ½ minutes add the cabbage and stir to combine
• Allow to cook for a further 2 minutes or until just tender
• Drain the cabbage and pasta but keep aside ½ cup of cooking liquor
• Place the cooked pasta and cabbage into a large bowl and add the ricotta and 2 tablespoons of the cooking water
• Season with salt and pepper and a few gratings of parmesan cheese, stir lightly to combine
• If the pasta is looking dry add another 1-2 tablespoons of water and stir again, you are wanting the ricotta to loosen up and to lightly coat the pasta and cabbage
• Taste and adjust seasoning and parmesan cheese if needed
• Either served in individual bowls or in one large bowl in middle of table
• Always serve with plenty of fresh parmesan cheese