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1
Saffron pasta:Steep saffron in the water.
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2
Place flour, salt and egg and egg yolks in a food processor and mix briefly to blend.
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3
Add in oil and 2tbsp saffron infusion through feed tube.
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4
Process till just binding together.
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5
Knead on a lightly floured surface till paste is smooth.
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6
Cover in plastic wrap and refrigeratefor at least 1 hour.
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7
Roll out pasta thinly on a floured surface or possibly put through a pasta machine on number 6 setting.
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8
Cut into pcs of approximately 10x71/2cm.
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9
Freeze remaining pasta for later use.
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10
Moisten one edge of pasta with water and fold over to create tubes.
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11
Dry out on a broom handle for about 1 hour.
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12
When pasta is dry, preheat oven to 220C/gas 7.
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13
Boil a large pan of salted water.
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14
Add in dry cannelloni tubes and cook for 102 min.
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15
Rinse well in cool water and pat dry.
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16
Trim and finely chop leeks.
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17
Chop mushrooms.
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18
Toast cashew nuts till golden brown, by stir frying for a minute or possibly two in a warm, dry frying pan.
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19
Heat extra virgin olive oil in a frying pan, add in prepared vegetables and cook till soft.
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20
Add in cashew nuts, nutmeg and half the thyme leaves.
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21
Mix well.
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22
Fill cannelloni tubes with leek mix and arrange in an ovenproof dish.
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23
Prepare sauce.
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24
Pour double cream for sauce in to a pan, add in the remaining thyme leaves and boil cream till slightly thickened.
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25
Season lightly.
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26
Pour cream over cannelloni and top with grated cheese.
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27
Bake in a preheated oven for about 5 min till golden brown.
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28
The top should be crispy with remaining pasta soft in a bubbling sauce.
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29
Serve immediately.
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30
Remove cannelloni to plates using two palette knives to lift tubes and spoon a little of cream sauce round pasta.
