I used Mozzarella, Cheddar, Boursin and Gruyere.
For the sauce use a mixture of Mediterranean vegetables roasted and then blended.
Roll the pasta to the last setting, cut our circles using a pastry cutter and then fill with the cheeses. Seal using water
Blend the roasted veggies with a little stock
'Food is my passion after my family and politics, so here are some of my favourite recipes'