Leek Cannelloni with Lemon Thyme & Ricotta
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
Method
• 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.