For the ragout, heat 2 tablespoons olive oil in a pan, add mushrooms and sauté until the liquid has completely evaporated and the mushrooms are golden brown (about 15 minutes).

Then remove mushrooms and place in a bowl.

In the same pan, heat 2 tablespoons of olive oil.

Add onion, carrot, celery and garlic and sauté until golden brown.

Add tomato paste and sauté briefly. Then add mushrooms and mix well.

Deglaze with red wine and simmer until wine is completely evaporated.

Add pelati, mix well and simmer for about 20 minutes.

Finally, season with salt and pepper and set aside.

For the béchamel sauce, melt butter over low heat.

Then turn off the heat and add the flour, stirring vigorously with a whisk to prevent lumps from forming.

Return the saucepan to low heat and cook the mixture briefly until golden brown.

Gradually pour in the milk, stirring vigorously.

Let the béchamel simmer briefly until it thickens.

Then add sour cream and mix well.

Season with salt, pepper and nutmeg and set aside.

For the manicotti, place flour, water and saffron or turmeric in a food processor and blend briefly.

Place the mixture on a clean surface and shape into a ball.

Wrap with plastic wrap and give in the refrigerator for 15 min.

Cut the dough into 3 equal parts.

Roll out dough into 1.5 mm thick rectangular sheets.

Cut dough sheets into 15 cm (7'') squares.

Bring a pot of salted water to boil. Then one by one cook the dough squares for about 20 seconds.

Then drain and place on a clean kitchen towel.

Preheat oven to 200 °C (400 °F) and put ragout in a piping bag.

Fill the pasta sheets with ragout (see picture).

Roll up the sheets of pasta(see picture).

Pour the remaining ragout and a few tablespoons of bechamel on the bottom of a large baking dish and place the manicotti on top.

Cover manicotti with remaining bechamel and top with vegan parmesan and butter flakes.

Bake in the middle of the oven for 35 minutes.