INGREDIENTS

INSTRUCTIONS

FILLING
SAUCE
Saffron pasta:
Steep saffron in the water. Place flour, salt and egg and egg yolks
in a food processor and mix briefly to blend. Add oil and 2tbsp
saffron infusion through feed tube. Process until just binding
together. Knead on a lightly floured surface until paste is smooth.
Cover in plastic wrap and chill for at least 1 hour.
Roll out pasta thinly on a floured surface or put through a pasta
machine on number 6 setting. Cut into pieces of approximately
10x71/2cm. Freeze remaining pasta for later use.
Moisten one edge of pasta with water and fold over to form tubes. Dry
out on a broom handle for about 1 hour.
When pasta is dry, preheat oven to 220C/gas 7.
Boil a large pan of salted water. Add dry cannelloni tubes and cook
for 102 minutes. Rinse well in cold water and pat dry.
Trim and finely chop leeks. Chop mushrooms. Toast cashew nuts until
golden, by stir frying for a minute or two in a hot, dry frying pan.
Heat olive oil in a frying pan, add prepared vegetables and cook until
soft. Add cashew nuts, nutmeg and half the thyme leaves. Mix well.
Fill cannelloni tubes with leek mixture and arrange in an ovenproof
dish. Prepare sauce. Pour double cream for sauce in to a pan, add the
remaining thyme leaves and boil cream until slightly thickened.
Season lightly.
Pour cream over cannelloni and top with grated cheese.
Bake in a preheated oven for about 5 minutes until golden. The top
should be crispy with remaining pasta soft in a bubbling sauce. Serve
immediately. Remove cannelloni to plates using two palette knives to
lift tubes and spoon a little of cream sauce round pasta.
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