Courgette Panzotti In Sage Butter And Cacio Recipe
Servings: 4
Ingredients
- 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)
Directions
- To make panzotti, rinse and dry courgette and trim both ends. Slice into 1/16-inch rounds and set aside.
- 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.
- 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.
- 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.
- 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.
- This recipe yields 4 servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 4 servings | |
| Calories 212 | |
| Calories from Fat 146 | 69% |
| Total Fat 16.6g | 21% |
| Saturated Fat 4.66g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 52mg | 2% |
| Potassium 413mg | 12% |
| Total Carbs 12.15g | 3% |
| Dietary Fiber 5.9g | 20% |
| Sugars 2.29g | 2% |
| Protein 7.07g | 11% |
