Agnolotti pasta with soft goats' cheese and orange sauce

Total time: 50m
Preparation Time: 50m

For 4 people

Nutritional Information

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


  • Filling
  • 1 organic orange
  • 0.5 tsp peppercorns
  • 2 tbsp pine nuts
  • 300 g soft goats' cheese (Chavroux)
  • 0.25 tsp salt
  • Agnolotti
  • 2 rolls of pasta dough
  • 1 egg white
  • salted water, 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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  • Filling

    Grate the orange zest, grind finely with the peppercorns and pine nuts using a pestle and mortar, mix with the cheese, season with salt.
  • Agnolotti

    Spoon the filling into a piping bag with a smooth nozzle (approx. 1 cm in diameter). Unroll one section of pasta dough, cut in half lengthwise.
  • Pipe 1/4 of the filling along the long edge of one strip of dough, leaving a free edge of approx. 1 cm. Brush the other side of the dough with egg white and fold it over the filling.
  • Press firmly along the long edge, pressing out any trapped air.
  • Use the sides of your hands to divide the Agnolotti, leaving a gap of approx. 4.5 cm between each pocket of filling.
  • Separate the Agnolotti using a wheeled pasta cutter.
  • Repeat this step three more times. Cook the Agnolotti in a large pan in just-boiling salted water for approx. 5 mins., drain.
  • Leek

    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.
  • Sage butter

    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.

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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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