This makes a super starter or an amuse-bouche for summer entertaining. They are easy to do, served cold and can be made well in advance.
Ingredients
For the pasta:
100 g 00 flour
1 egg
Drizzle of olive oil
Salt
For the filling:
200 g fresh goat's cheese
Finely chopped chives
1 dessert spoon of runny honey
Malden salt
Cucumber, finely diced
Chopped mint leaves
Gound black pepper
To finish:
Sun-dried tomatoes
Fresh, home-made pesto
Balsamic cream or basil oil
Method
Mix the pasta ingredients ito a ball n a food processor. Wrap and refrigerate for 1 hour. Meanwhile, mix the filling ingredients together. Cut the pasta into 4 and roll out into 4 oblong strips. Put a large pan of salted water on to boil. Drop the lasagne into the water and cook for a minute or so until they come to the surface. Drain and pop into cold water then drain again and dry them off with a clean tea towel. Cut the pasta sheets into 16 equal squares. Place the filling in the centre of each and roll up. Refrigerate. When ready to serve, place some pesto in the centre of each plate followed by the cannelloni. Top with the tomatoes and drizzle with the oil or the balsamic cream.