-
1
Rinse and dry the zucchini and trim both ends.
-
2
Slice into 1/16-inch rounds and set aside.
-
3
In a 12 to 14-inch saute pan, heat the olive oil until smoking.
-
4
Add the onion and garlic and cook over medium heat until softened and lightly browned, about 8 to 10 minutes.
-
5
Add the zucchini and oregano leaves and cook until very soft, about 3 to 4 minutes.
-
6
Remove from heat and allow to cool.
-
7
In a mixing bowl, stir together the cooked zucchini mixture, the egg, ricotta, pecorino, nutmeg and parsley until well mixed and season lightly with salt and pepper.
-
8
Roll out pasta into sheets on the second thinnest setting and cut into 3-inch rounds with a water glass or pasta cutter.
-
9
Place 1/2-tablespoon zucchini mixture into each and fold into a half moon.
-
10
Continue until all the pasta is used.
-
11
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
-
12
Drop the panzotti into the water and cook until the pasta is tender, about 3 to 4 minutes.
-
13
Meanwhile, melt the butter in a 12 to 14-inch saute pan and add the sage leaves.
-
14
Drain the pasta in a colander and pour into the butter mixture.
-
15
Toss to coat well and pour into a heated pasta dish.
-
16
Shave cacio over the pasta, using a vegetable peeler, and serve.
-
17
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
-
18
Make a well in the middle of the flour and add the eggs and the olive oil.
-
19
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
-
20
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
-
21
The dough will come together when half of the flour is incorporated.
-
22
Start kneading the dough with both hands, using the palms of your hands.
-
23
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
-
24
Lightly reflour the board and continue kneading for 6 more minutes.
-
25
The dough should be elastic and a little sticky.
-
26
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
-
27
Roll or shape as desired.
