Mushroom cannelloni

Ingredients

25g/1oz butter, plus extra for greasing
550g/1¼lb mushrooms (such as shiitake or chestnut mushrooms), sliced
salt and freshly ground black pepper
150g/5½oz spinach, chopped
1 tbsp chopped fresh mint
200g/7oz ricotta, drained
pinch freshly grated nutmeg
4 large sheets fresh pasta, cut in half widthways, blanched
250g/9oz Roquefort, crumbled
1 free-range egg yolk
100ml/3½fl oz double cream
chopped fresh tomatoes and olive oil, to serve

Method

1. Heat the butter in a pan and fry the mushrooms until soft. Season well with salt and freshly ground black pepper. Stir in the spinach and mint until wilted, then drain off any excess liquid.
2. In a bowl, beat the ricotta with the nutmeg and season well with salt and freshly ground black pepper. Add the mushroom mixture to the bowl and mix well.
3. Lay the blanched pasta sheets on a clean work surface and place some of the filling mixture along one edge of each sheet. Roll up into a cigar shape and place seal-side down into a greased ovenproof dish.
4. For the topping, beat the Roquefort and egg yolk together in a bowl until smooth, then add the cream and stir to combine. Chill in the fridge for 30 minutes until set.
5. Preheat the oven to 180C/350F/Gas 4.
6. Spread the topping mixture over the cannelloni. Cover the dish with aluminium foil and bake in the oven for 8-10 minutes, until warmed through.
7. Preheat the grill to medium. Remove the aluminium foil and place the cannelloni under the grill for 2-3 minutes, until golden-brown and bubbling.
8. To serve, sprinkle the cannelloni with chopped tomatoes and a drizzle of olive oil.