Agnolotti Pasta with Goat's Milk Cream cheese and Orange Sauce

Preparation/cooking time: ca. 50m

For 4 people

Nutritional Information

Contains 459 Kcal, 17g Protein, 43g Carbohydrates, 23g Fat


  • 1 organic orange, cut thinly peeled zest into thin strips
  • 0.5 tsp. peppercorns
  • 2 tbsp. pine nuts
  • 300 g goats’ cheese (e.g. Chavroux)
  • 0.5 tsp. salt
  • 2 rolls of pasta dough
  • 1 egg white, whisked
  • saltwater, boiling
  • 300 g leek, cut in half lengthways and then into 6-cm-long pieces
  • 2 tbsp. butter
  • 0.5 dl white wine
  • pepper
  • 1 tbsp. sage leaves

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  • In a mortar and pestle, finely crush the orange peel, peppercorns and pine nuts, mix with the cheese, season with salt. Spoon the filling into a piping bag with a smooth nozzle (approx. 1 cm Ø). Unroll 1 section of pasta dough, halve lengthways. Pipe 1/4 of the filling along the long edge of one strip of dough, leaving a free edge of approx. 1 cm. Coat the free half of dough with egg white and lay over the filling. Press together the long edge, pressing out the trapped air. With the sides of your hands, divide the Agnolotti leaving a gap of about 4 1/2 cm between each then separate with a serrated pastry wheel. Repeat this step three more times. Steep the Agnolotti in a large pan in just-boiling salted water for approx. 5 mins., drain.
  • Heat the butter in a frying pan, add the leek and sauté for approx. 5 mins. Pour in the wine, bring to the boil, cover and simmer for approx. 5 mins. until soft, season.
  • Heat the butter. Add the sage leaves, fry for approx. 2 mins. until crispy. Add the orange peel.
  • Plate up: Arrange the leek on plates, lay the Agnolotti on top, drizzle over the sage butter.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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