Goat Cheese Agnolotti

I’ve been dreaming about making this goat cheese agnolotti for 6 months now. It all started when I had an amazing agnolotti dish at a restaurant in Italy, on my birthday. I knew I had to recreate it at home.

Now, I’m no pasta expert, but I’ve made my fair share of homemade pasta before. Agnolotti was new to me though. So I spent a lot of time practicing before sharing this recipe with you.

The great thing about agnolotti is that it’s faster to make than ravioli, and you end up with more pasta. Once you get the hang of shaping them, that is!

The pasta pockets are filled with creamy, tangy goat cheese create a perfect balance of flavors and textures.

What I love most about this dish is its versatility. You can serve it as a stunning first course for a dinner party or as a main dish for a cozy night in.

The goat cheese filling is rich and satisfying, but not heavy, making it perfect for any season.

I love spending a weekend afternoon making a big batch of these. I’ll cook some right away and freeze the rest for quick, fancy dinners later on.

Why you’ll love this Goat Cheese Agnolotti recipe

You’ll fall in love with this Goat Cheese Agnolotti for its incredible flavor. The creamy, tangy goat cheese filling pairs perfectly with the delicate pasta and light sauce.

This recipe is a great way to impress your dinner guests. Homemade pasta always has a wow factor, and these little pockets of goodness are sure to delight.

While making pasta from scratch takes some time, the process is straightforward and rewarding. You’ll feel a sense of accomplishment when you serve up these beautiful agnolotti.


Let the pasta dough rest for at least 30 minutes before rolling. This allows the gluten to relax, making the dough easier to work with.

Don’t overfill the agnolotti. A small amount of filling goes a long way, and overfilling can cause the pasta to burst during cooking.

Cook the agnolotti in small batches to prevent them from sticking together. They only need a few minutes in boiling water to cook through.

The Ingredients

All-Purpose Flour

The base of our pasta dough, flour provides structure. Use “00” flour if you can find it for an extra silky texture.


Eggs bind the pasta dough together and add richness. Use fresh, high-quality eggs for the best flavor and color.

Goat Cheese

The star of our filling, goat cheese adds a creamy texture and tangy flavor. Choose a soft, fresh goat cheese for easy mixing.

Butter and Sage

These simple ingredients create a light, flavorful sauce that complements the goat cheese filling perfectly.

How to Make Goat Cheese Agnolotti

Make the Pasta Dough

Mix flour and eggs to form a dough. Knead until smooth, then let rest.

Prepare the Filling

Mix goat cheese with herbs and seasonings.

Roll and Fill

Roll out pasta dough thinly. Place small dollops of filling, then fold and seal to form agnolotti.

Cook and Sauce

Boil agnolotti in salted water. Meanwhile, melt butter and fry sage leaves. Toss cooked agnolotti in the butter sage sauce.

What to Serve With Goat Cheese Agnolotti


  • Use ricotta cheese instead of goat cheese for a milder flavor
  • Swap sage for other herbs like thyme or rosemary
  • Use gluten-free flour for the pasta dough if needed


  • Pasta machine (or rolling pin)
  • Large pot for boiling pasta
  • Skillet for sauce
  • Pastry wheel or sharp knife


Can I make the agnolotti ahead of time?

Yes, you can make them up to 24 hours in advance. Store uncooked agnolotti on a floured tray in the refrigerator, covered with plastic wrap.

Can I freeze the agnolotti?

Absolutely! Freeze them on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a minute or two to the cooking time.

Goat Cheese Agnolotti

Print Recipe
Course Main Course
Keyword Agnolotti, pasta, pesto
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes


  • Pasta machine (or rolling pin)
  • Large pot for boiling pasta
  • Skillet for sauce
  • Pastry wheel or sharp knife


For the pasta:

  • 2 cups all-purpose flour
  • 3 large eggs

For the filling:

  • 8 oz goat cheese
  • 2 tablespoons chopped fresh herbs parsley, chives

Salt and pepper to taste

  • For the sauce:
  • 4 tablespoons butter
  • 8-10 sage leaves


  • Mix flour and eggs to form pasta dough. Knead until smooth, then rest for 30 minutes.
  • Mix goat cheese, herbs, salt, and pepper for filling.
  • Roll pasta dough thinly. Place small dollops of filling, fold, and seal to form agnolotti.
  • Boil agnolotti in salted water for 3-4 minutes.
  • Melt butter and fry sage leaves. Toss cooked agnolotti in butter sage sauce.


  • Use a pasta machine for evenly thin dough if available.
  • Don't overcrowd the pot when cooking agnolotti.