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This dish happened by chance after I got word that Savoy cabbages were in season.
Combining this fresh crisp vegetable with creamy ricotta and pasta works well. Add bacon to mix it up a bit.
Silk handkerchiefs, Savoy cabbage and ricotta
200g fresh ricotta
1 clove garlic
2 sprigs fresh thyme, removed from stalk
½ lemon, zest only
2 Tbsp freshly grated parmesan cheese
sea salt flakes and freshly ground pepper
2 Tbsp extra virgin olive oil
400g fresh lasagne sheets, torn into rough squares
1 Savoy cabbage (500g)
freshly-grated parmesan cheese for serving
Bring a large deep pot of heavily salted water to the boil.
Meanwhile, make the ricotta paste. Squash the garlic clove, add the thyme leaves and chop together so the two combine and the garlic is almost to 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 tough centre core. Cut the cabbage into large 4-5cm square pieces, set aside.
When the pot of water is boiling, start adding the pasta pieces. I suggest 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 90 seconds 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 half a 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 and 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 if needed.
Serve in individual bowls or in one large bowl in middle of table. Always serve with plenty of fresh parmesan cheese.
- Allison Lambert