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

  • 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.   


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