Cannelloni with Vegetable Filling

Ingredients

• 300 g fine wheat flour
• 5 egg yolks
• 7 tbsp water
• Salt
• 1 tsp saffron powder
• 2 Garlic cloves
• 1 onion
• 1 tbsp Tomato Paste
• 3 tbsp olive oil
• 1 can tomatoes (about 800g)
• 1 tsp dried thyme
• Salt
• pepper (ground)
• 2 carrots
• zucchini
• 2 Celery stalks
• 1 red bell pepper
• 100 g frozen peas
• 4 tbsp butter
• Salt
• pepper (ground)
• 300 g goat fresh cheese
• 2 egg yolks
• 2 tsp fresh thyme leaves (chopped)
• 1 mature Crottin de Chavignol (French goat cheese)
• 60 g Parmesan (freshly grated)
• thyme leaves (for garnish)

Instructions

1. 1.

   Prepare a smooth, pliable pasta dough from the listed ingredients, shape into a ball and let rest at room temperature for about 20 minutes. Then roll thin with a rolling pin or pasta machine. Cut dough into 10 cm squares and cook in plenty of boiling salted water (with a splash of olive oil) until al dente. Drain and cool in cold water.

2. 2.

   For the tomato sauce, peel and finely dice onion and garlic, then sauté in hot olive oil. Add tomato paste, stir, and let brown briefly. Then add tomatoes with juice, crush with a potato masher, season with thyme, salt, and pepper, and simmer for about 30 minutes.

3. 3.

   Meanwhile wash, trim, and cube the vegetables. Melt butter in a pan, sauté vegetable cubes and peas for 5 minutes, season, and let cool.

4. 4.

   Whisk goat fresh cheese with egg yolks and thyme, then add chopped Crottin. Stir in cooled vegetables and adjust seasoning.

5. 5.

   Lay out pasta sheets and spread filling over half of each sheet. Roll up and place side by side in a greased rectangular baking dish. Pour tomato sauce over the rolls and sprinkle Parmesan on top. Bake in preheated oven at 200°C (middle rack) for about 20–25 minutes until golden.

6. 6.

   Serve sprinkled with thyme leaves. Optionally, use store‑bought cannelloni instead of homemade if desired.