Zucchini Panzotti

* Exported from MasterCook *

Zucchini Panzotti

Recipe By : MOLTO MARIO
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium zucchini
3 tablespoons virgin olive oil
1/2 medium red onion -- finely chopped
2 cloves garlic, peeled and -- thinly sliced
1 bunch fresh oregano -- leaves removed
1 egg
1/2 cup ricotta
1/2 cup freshly grated Pecorino
1/2 teaspoon freshly grated nutmeg
1 bunch Italian parsley, finely chopped -- to yield 1/4 C
1 recipe basic pasta -- recipe follows
8 sage leaves
1/4 pound Cacio di Roma
(or other semi-soft sheep's milk cheese)

TO MAKE PANZOTTI:

Rinse and dry zucchini and trim both ends. Slice into 1/16th-inch rounds and
set aside. In a 10- to 12-inch saute pan, heat olive oil until smoking. Add
onion and garlic and cook over medium heat until lightly browned and softened,
about 8 to 10 minutes. Add zucchini and oregano leaves and cook until very
soft, about 7 to 8 minutes. Remove from heat and allow to cool.
In a mixing bowl, stir together coated zucchini mixture,
egg,ricotta,Pecorino,nutmeg and parsley until well mixed and season lightly
with salt and pepper. Roll out pasta into sheets on second thinnest setting and
cut into 3-inch rounds with water glass or pasta cutter. Place 1/2 tablespoon
zucchini mixture into each and fold into a half moon. Continue until all the
pasta is used. Bring 6 quarts water to boil and add 2 tablespoons salt. Drop
pancotti into water and cook until pasta is tender, about 3 to 4 minutes.
Meanwhile, melt butter in a 12- to 14-inch saute pan and add sage leaves. Drain
pasta in a colander and pour into butter mixture. Toss to coat well and pour
into heated pasta dish. Shave cacio over pasta using a vegetable peeler and
serve.

Yield: 4 servings



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