*  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)
 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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