Saffron crespellini with sicilian style tomato sauce
	Serves 18 Crespellini is a traditional italian pastry but I have pinched the name as this triangular pastry is designed to be baked to a crisp in the oven just before serving. The pasta has to be rolled at the finest setting you have in order for the crespellini to be melt in the mouth when cooked.		saffron risotto balls goats cheese muffin artichoke tart sweet potato ashak saffron crespellini pumpkin gnocci

	Saffron pasta 1 Kg flour (2.2lbs) 5 eggs 1 g (large pinch) saffron strands 200ml (1 cup) hot water	Steep the saffron on the hot water for 2 hours. Place the flour in a bowl and rub in the eggs until the mixture resembles breadcrumbs. Add enough saffron water to form a stiff dough. Knead for 10 minutes, cover in cling film and refridgerate for at least one hour.
	Ricotta filling 1 kg (2.2lbs) ricotta cheese 75g (3oz) butter 1 cup diced shallots or onions 1 glass white wine 4 cloves of garlic 3 dessertspoons basil pesto 150g (5oz) chopped sun dried tomatoes 100g (4oz) grated parmesan 250g (9oz) feta cheese	Melt the butter in a small pan and pan fry the the chopped shallots and garlic in the butter until starting to brown. Add the white wine and reduce out until the mixture forms a syrup. Combine all of the ingredients and the shallot mix in a bowl and season with salt and plenty of black pepper.
	Sicilian tomato sauce 50g (2oz) butter 2 banana shallots or 1 small onion 1 clove of garlic 1 litre (2 pints) tomato sauce 20 chopped olives 20 capers Handful sultanas dash basalmic vinegar	pan fry the shallots and garlic in the butter until soft. Whizz up the tomato sauce (or you can use PASSATA) and add to the pan. Add the remaining ingredients and slow simmer for 20 to 30 mins. Season with salt and black pepper.
		How to make the crespellini Roll the pasta and cut into approximately 10cm squares. Place the squares on a floured surface and put a dessertspoon of ricotta filling in each centre. Brush the edges with egg wash (egg and milk) and fold over corner to corner to form a triangle. Trim with a knife to neaten the edges and cook in boiling water until they float. This will take only one to two minutes. Cool immediately in cold water, drain them lightly on a clean tea towel and place on a greased tray until required. Bake for ten minutes and serve covered with a little of the tomato sauce . Finish with parmesan.
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