Mix ricotta, flour and egg thoroughly, season with salt and pepper, chill.
Using a tablespoon, scoop out a little of the ricotta mixture at a time and place in a hot, coated frying pan with a little oil.
Fry the cakes for a few minutes on each side until golden brown. To serve, grate a little nutmeg over the top from a higher altitude. Drizzle a dash of olive oil on top and shave Parmesan cheese in large shavings over the top.
Serve immediately with salad, tastes only hot! It goes very well with a very simple tomato salad with olive oil, balsamic vinegar, basil, salt and pepper.