Cannelloni with Vegetable Filling

For the pasta, mix flour, egg water and saffron together into a smooth dough and season with salt. Knead dough on a work surface, shape into a ball and let rest at room temperature for about 20 minutes. Then roll out thinly with a rolling pin and a pasta machine. Cut pasta dough into 10 cm (approximately 4 inches) squares and cook in a pot with plenty of boiling salted water (with a little olive oil) until al dente. Drain and let cool in a bowl of cold water.

For the tomato sauce, peel onion and garlic and chop finely. Heat olive oil in a pan, fry onion and garlic until soft, add tomato paste, stir and let sauté briefly. Then add tomatoes with juice to the pan, crush with a potato masher and season with thyme, salt and pepper. Simmer for about 30 minutes.

Meanwhile, for the filling, rinse carrots, zucchini and celery, trim and cut into small cubes. Rinse bell pepper, cut in half, remove seeds and ribs and cut into small pieces. Melt butter in a pan, fry diced vegetables and peas for 5 minutes and season with salt and pepper. Let cool.

Mix fresh goat's cheese in a bowl with egg yolks and thyme. Add coarsely grated crottin de chavignolor and mix. Stir in prepared vegetables and season again.

Spread pasta on a work surface and sprinkle with half of the filling. Roll up and place side by side in a greased rectangular baking dish. Spread the tomato sauce over pasta and sprinkle with Parmesan. Bake in a preheated 200°C (approximately 400°F) for 20-25 minutes.

Serve garnished with thyme leaves.