Zucchini Panzotti

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 C
1		Recipe basic pasta, recipe follows
8		Sage leaves
1/4	lb	Cacio di Roma (or other semi-soft sheep's milk cheese)