Agnolotti pasta with soft goats' cheese and orange sauce

Nutritional Information

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

• 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.