Leek Cannelloni with Lemon Thyme & Ricotta May 27, 2010 13:38

Leek Cannelloni A nice and easy light meal for the hot summer days!

Serves 4

50g butter 800g leeks 2 garlic cloves, crushed and chopped 2 tsp chopped lemon thyme leaves 2 tsp water 250g ricotta cheese Salt and pepper 12 sheets of fresh pasta dough 500ml tomato sauce 500ml cheese sauce


•    Melt the butter in a frying pan, add the leeks cut into thin strips, garlic and chopped lemon thyme. •    Add the water to prevent the mix from browning. Sweat until tender. •    Allow to cool, then drain, add the ricotta and season. •    Cook the pasta sheets – 6x6cm – in boiling salted water for approx. 3-5 minutes. •    Refresh and drain well. •    Spoon the leek filling along one short edge of each sheet and roll up. Arrange the cannelloni seam side down on top of the tomato sauce. •    Cover with the cheese sauce, place in a hot oven to glaze and reheat the cannelloni. Serve immediately.