Egg Cannelloni with broad beans and caprino cheese in a saffron sauce | Pasta De Cecco Luxembourg Re

Ingredients

• 12-16pz. Cannelloni n° 100 all’uovo
• 150 g Roman ricotta cheese
• 2 shallots, one per sauce
• 3 dl single cream
• ½ sachet saffron
• ½ glass dry white wine
• 150 g goat's cheese
• 1 sprig marjoram
• 350 g shelled broad beans
• 4 tbsp grated Parmesan cheese
• salt and pepper