This is a print preview of "Courgette Panzotti In Sage Butter And Cacio" recipe.

Courgette Panzotti In Sage Butter And Cacio Recipe
by Global Cookbook

Courgette Panzotti In Sage Butter And Cacio
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  Servings: 4


  • 1 med Courgette
  • 3 Tbsp. Virgin extra virgin olive oil
  • 1/2 med Red onion finely minced
  • 2 x Garlic cloves peeled, sliced thin
  • 1 bn Fresh oregano leaves only
  • 1 x Egg
  • 1/2 c. Ricotta
  • 1/2 c. Freshly-grated Pecorino Salt to taste Freshly-grnd black pepper to taste
  • 1/2 tsp Freshly-grated nutmeg
  • 1/4 c. Finely-minced Italian parsley
  • 1 x recipe Basic Fresh Egg Pasta see * Note
  • 8 x Sage leaves
  • 1/4 lb Cacio di Roma (or possibly other semi-soft sheep's lowfat milk cheese)


  1. To make panzotti, rinse and dry courgette and trim both ends. Slice into 1/16-inch rounds and set aside.
  2. In a 10- to 12-inch saute/fry pan, heat extra virgin olive oil till smoking. Add in onion and garlic and cook over medium heat till lightly browned and softened, about 8 to 10 min. Add in courgette and oregano leaves and cook till very soft, about 7 to 8 min. Remove from heat and allow to cold.
  3. In a mixing bowl, stir together coated courgette mix, egg, ricotta, Pecorino, nutmeg and parsley till well mixed and season lightly with salt and pepper.
  4. Roll out Basic Fresh Egg Pasta into sheets on second thinnest setting and cut into 3-inch rounds with water glass or possibly pasta cutter. Place 1/2 Tbsp. courgette mix into each and fold into a half moon. Continue till all the pasta is used. Bring 6 qts water to boil and add in 2 Tbsp. salt. Drop pancotti into water and cook till pasta is tender, about 3 to 4 min.
  5. Meanwhile, heat butter in a 12- to 14-inch saute/fry pan and add in sage leaves. Drain pasta in a colander and pour into butter mix. Toss to coat well and pour into a heated pasta dish. Shave cacio over pasta using a vegetable peeler and serve.
  6. This recipe yields 4 servings.