Herbed Chevre Panzotti

Name: Herbed Chevre Panzotti
Yield: 6 portions
Ingredients: Several dashes of Tabasco sauce; 1 recipe Pasta Dough (rolled); Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 1 tablespoon Chopped fresh Italian (flat-leaf) parsley; ½ teaspoon fresh marjoram leaves; 1 tablespoon snipped fresh chives; 1 tablespoon chopped shallots; 2 tablespoons heavy or whipping cream; 2 tablespoons heavy or whipping cream; 8 ounces soft chèvre, such as Montrachet

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Panzotti (meaning “pot-bellied”) are triangular or round dumplings that are usually stuffed with cheese and spinach, chard, or borage. We make ours with a chèvre filling and serve them with Fresh Tomato Sauce. They also work well with a Red or Yellow Pepper Purée. Check the index for recipes for these sauces.

Ingredients

8 ounces soft chèvre, such as Montrachet
2 tablespoons heavy or whipping cream

Starter
Vegetarian
Spicy

Method

Crumble the chèvre into a mixing bowl, and stir it with a wooden spoon until creamy.
Add the cream, chives, shallots, parsley, marjoram, salt and pepper, and Tabasco. Mix thoroughly.
Lay a sheet of pasta on a counter or cutting board. Place the filling on top, in mounds of 2 heaping tablespoons each, placed at least 4 inches apart. Lay another sheet o