Leek Cannelloni with Ricotta

Ingredients: - (4 portions)

800g leeks

50g butter

2 garlic cloves – crushed and chopped

2tsp lemon thyme leaves

2tsp water

250g ricotta cheese

250g fresh pasta dough (12 sheets)

500ml fresh tomato sauce

500ml cheese sauce

salt and pepper

Method:-

• Melt the butter in a suitable pan and add the leeks cut into julienne, the garlic and the chopped lemon thyme leaves and the water to prevent from browning. Sweat until tender. 
• Allow to cool, drain and add the ricotta cheese, then season.
• Cook the pasta sheets in boiling water for approximately 3-5 minutes.
• Refresh and drain well.
• Spoon the leek filling along the short edge of each sheet and roll up. 
• Arrange the cannelloni seam side down on top of the tomato sauce.
•  Mask with cheese sauce, place in a hot oven to glaze and reheat the cannelloni.
• Serve immediately.