Preheat the oven to 350°F. Butter a large ramekin or small soufflé dish.
In a bowl, stir the ricotta, Parm, egg, thyme, rosemary, oregano, lemon zest, olive oil, salt, pepper and a few grates of nutmeg. Scrape into the ramekin, smooth the top. Set it on a baking sheet, and bake until just set, about 45 minutes. Let cool for 30 - 45 minutes or until just a little warm. Don't rush the cooling period.
Turn out onto a platter and top with parsley and chives. Serve with crackers, crudités, or toasted baguette slices.
Notes
NOTE. Drain ricotta overnight in a colander over a bowl, in the refrigerator.