Leek, spinach and ricotta cannelloni
“Leeks, a hardy vegetable adds tangy sweetness with even the thinnest slices.”
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4 tbsp extra virgin olive oil
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3 large leeks, cleaned, washed
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and cut into 1/2cm rounds
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2 garlic cloves, minced
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250g spinach, washed, cooked
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and drained well
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250g ricotta
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100g grated parmesan
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Salt and pepper
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8 cannelloni sheets (make your
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own or buy ready made)
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1 cup leek, tomato and chilli
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sauce (recipe below)
- Extra parmesan to serve
Leeks are often grown in sandy soil and they can, at times, be a little tedious to clean thoroughly. Ive found the best way to do this is to pare back the first two or three layers and cut the top off where the tender white part ends. With a sharp knife, starting at the top, make an incision down the leek, about 4-5cm long, into three or four layers. Make another two or three incisions, working around the top of the leek. Fill a bowl with cold water, place the cut end of the leek in the bowl and shake vigorously.
Method
Heat olive oil in a pan and gently fry leeks and garlic until soft. Roughly chop spinach and mix in a bowl with ricotta, cooked leeks and parmesan.
Season to taste. Cut sheets of pasta into 12 rectangles 6cm by 10cm.
Cook immediately in boiling, salted water. Place cooked sheets on wet tea towels. Spoon ricotta mixture on each sheet of pasta and roll into a log. Spoon some tomato sauce on bottom of a baking dish.
Arrange cannelloni in dish and spread more tomato sauce on top. Season and bake in a preheated oven at 180C for 15 minutes. Serve straight from oven with more grated parmesan.
Serves 4
