Agnolotti Pasta with Goat Milk Cream Cheese and Orange Sauce

Total time: 50m
Preparation Time: 50m

For 4 people

Nutritional Information

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


  • Stuffing
  • 1 organic orange
  • 0.5 tsp. peppercorns
  • 2 tbsp. pine nuts
  • 300 g goats milk cream cheese (Chavroux)
  • 0.25 tsp. salt
  • Agnolotti
  • 2 rolls of pasta dough
  • 1 egg white
  • saltwater, boiling
  • Leek
  • 1 tbsp. butter
  • 300 g leek
  • a little pepper
  • 0.5 tsp. salt
  • 0.5 dl white wine
  • Sage Butter
  • 1 organic orange
  • 1 tbsp. sage
  • 2 tbsp. butter

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  • Ingredients

    Press together the long edge, pressing out the trapped air.
  • Stuffing

    With the sides of your hands, divide the Agnolotti leaving a gap of about 4 1/2 cm between each.
  • Agnolotti

    Separate the Agnolotti using 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.
  • Cut the leek in half lengthways, cut into pieces approx. 6 cm long. 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.
  • Thinly peel the orange zest, cut into thin strips. Heat the butter. Add the sage leaves, fry for approx. 2 mins. until crispy. Add the orange zest.
  • Vorgang 3-mal wiederholen. Agnolotti in einer grossen Pfanne im knapp siedenden Salzwasser ca. 5 Min. ziehen lassen, abtropfen.
  • Leek

    Lauch längs halbieren, in ca. 6 cm lange Stücke schneiden. Butter in einer Bratpfanne heiss werden lassen.
  • Lauch beigeben, ca. 5 Min. dämpfen. Wein dazugiessen, aufkochen, zugedeckt ca. 5 Min. weich köcheln, würzen.
  • Sage Butter

    Orangenschale dünn abschälen, in feine Streifen schneiden. Butter heiss werden lassen. Salbeiblätter beigeben, ca. 2 Min. knusprig braten. Orangenschale beigeben.

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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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