Agnolotti pasta with soft goats' cheese and orange sauce

Agnolotti pasta with soft goats' cheese and orange sauce

Total: 50 Min. | Active: 50 Min.
vegetarian
Nutritional value / people: 459 kcal
, Fat: 23 g
, Carbohydrate: 43 g
, Protein: 17 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Filling

1 organic orange
½tsp peppercorn
2tbsp pine nuts
¼tsp salt
300g soft goats' cheese (Chavroux)

Agnolotti

2 rolls of pasta dough
1 egg white
salted water, boiling

Leek

300g leek
1tbsp butter
½dl white wine
½tsp salt
a little pepper

Sage butter

1 organic orange
2tbsp butter
1tbsp sage
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How it's done

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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