What Wine with Goat Cheese Agnolloti? OT? Epicurean Forum?

This may be off topic in this forum but I didn’t see similar requests in the Epicurean forum and I wanted to make sure lots of folks see it. My apologies if this needs to be moved.

Anyway, tonight I’m making goat cheese agnolloti (from duck egg pasta) with a sauce of butter, chives and specks of crispy proscuitto.

Need wine recs. Was thinking white – maybe white burgundy?



Erbaluce di Caluso or maybe a light, un oaked Barbera…