INGREDIENTS

INSTRUCTIONS

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.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2517
Calories From Fat: 852
Total Fat: 97.3g
Cholesterol: 1056.1mg
Sodium: 8198.8mg
Potassium: 2247.9mg
Carbohydrates: 293.8g
Fiber: 16.6g
Sugar: 16.5g
Protein: 126.2g