Leek cannelloni with lemon thyme

 

Ingredients used

 50 gm leeks

20 gm butter

2 garlic cloves, crushed and chopped

2 tsp lemon thyme leaves

2 tsp water

2 tsp ricotta cheese

200 g  fresh pasta dough ( 200 gm Flour, salt, 1 no egg, water )

50 ml fresh tomato sauce

50 ml cheese sauce

 Method

 1 Melt the butter in a suitable pan, add the leeks cut into julienne, garlic and chopped lemon thyme leaves and the water to prevent from browning. Sweat until tender.

2 Allow to cool, drain, add the ricotta cheese, then season.

 3 Cook the pasta sheets in boiling water for approximately 3-5 minutes (size 6 cm x 6cm (2½ inch × 2½ inch)).

 4 Refresh and drain well.

 5 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.

 6 Mask with cheese sauce, place in a hot oven to glaze and reheat the cannelloni. Serve immediately.