Agnolotti pasta with soft goats' cheese and orange sauce
Ingredients
- Filling
- 1 organic orange
- 0.5 tsp peppercorn
- 2 tbsp pine nuts
- 300 g soft goats' cheese (Chavroux)
- 0.25 tsp salt
- Agnolotti
- 2 rolls of pasta dough
- 1 egg whites
- 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
Total time: 50m
Preparation Time: 50m
Servings
For
4 people
Nutritional Information
Contains 459 Kcal, 17g Protein, 43g Carbohydrates, 23g Fat
Ingredients
- Filling
- 1 organic orange
- 0.5 tsp peppercorn
- 2 tbsp pine nuts
- 300 g soft goats' cheese (Chavroux)
- 0.25 tsp salt
- Agnolotti
- 2 rolls of pasta dough
- 1 egg whites
- 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
Instructions
-
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.
