Zucchini Pancotti in Sage Butter and Cacio
| Yield: | 1 Servings |
| Categories: |
| 1 | md | Zucchini |
| 3 | tb | Virgin olive oil |
| 1/2 | md | Red onion,; finely chopped |
| 2 | Cloves garlic, peeled and thinly sliced | |
| 1 | bn | Fresh oregano,; leaves removed |
| 1 | Egg | |
| 1/2 | c | Ricotta |
| 1/2 | c | Freshly grated Pecorino |
| 1/2 | ts | Freshly grated nutmeg |
| 1 | bn | Italian parsley,; finely chopped to yield 1/4 cup |
| 1 | Recipe basic pasta,; recipe follows | |
| 8 | Sage leaves | |
| 1/4 | lb | Cacio di Roma (or other semi-soft sheep's milk cheese) |
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