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1
Panzotti:
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2
Rinse and dry zucchini and trim both ends.
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3
Slice into 1/16th-inch rounds and set aside.
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4
In a 10 to 12-inch saute pan, heat olive oil until smoking.
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5
Add onion and garlic and cook over medium heat until lightly browned and softened, about 8 to 10 minutes.
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6
Add zucchini and oregano leaves and cook until very soft, about 7 to 8 minutes.
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7
Remove from heat and allow to cool.
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8
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.
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9
Roll out pasta into sheets on second thinnest setting and cut into 3-inch rounds with water glass or pasta cutter.
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10
Place 1/2 tablespoon zucchini mixture into each and fold into a half moon.
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11
Continue until all the pasta is used.
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12
Bring 6 quarts water to boil and add 2 tablespoons salt.
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13
Drop panzotti into water and cook until pasta is tender, about 3 to 4 minutes.
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14
Meanwhile, melt butter in a 12 to 14-inch saute pan and add sage leaves.
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15
Drain pasta in a colander and pour into butter mixture.
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16
Toss to coat well and pour into heated pasta dish.
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17
Shave cacio over pasta using a vegetable peeler and serve.
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18
Mound the flour in the center of a large wooden cutting board.
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19
Make a well in the center of the flour and add water a little at a time, stirring with your hands until a dough is formed.
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20
As you incorporate the water, keep pushing the flour up to retain the well shape (do not worry if it looks messy).
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21
The dough will come together in a shaggy mass when about half of the flour is incorporated.
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22
You may need more or less water, depending on the humidity in your kitchen.
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23
Start kneading the dough with both hands, primarily using the palms of your hands.
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24
Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits.
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25
Lightly flour the board and continue kneading for 3 more minutes.
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26
The dough should be elastic and a little sticky.
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27
Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary.
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28
Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature.
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29
Roll and form as desired.
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30
Yield: 1 pound of pasta, about 4 servings
