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Agnolotti pasta with soft goats' cheese and orange sauce
50 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 459
  • Fat about 23g
  • Carbohydrates about 43g
  • Protein about 17g
This is needed
This is needed for 4 people
Filling
  • 1 organic oranges
  • 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 whites
  • salted water, boiling
Leek
  • 300 g leek
  • 1 tbsp butter
  • a little pepper
  • 0.5 tsp salt
  • 0.5 dl white wine
Sage butter
  • 1 organic oranges
  • 1 tbsp sage
  • 2 tbsp butter
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And that's how it's done
And that's 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.