Cannelloni With Ricotta, Shrimp And Leeks

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb fresh ricotta (2 cups)
• 1 tablespoon minced chives
• salt & freshly ground black pepper
• 2 1/2 tablespoons unsalted butter, softened
• 1 tablespoon freshly grated parmesan cheese
• 1/4 lb thin sheets fresh pasta
• olive oil
• 2 medium leeks, and tender green parts only, sliced crosswise 1/3 inch thick
• 8 large shrimp, shelled halved lengthwise and deveined
• 1 tablespoon armagnac or 1 tablespoon other brandy

Recipe

• 1 preheat the oven to 350°. in a small bowl, blend the ricotta with the chives and season with salt and pepper.
• 2 spread 1 tablespoon of the butter in a 9-by-13-inch baking dish. sprinkle the parmesan over the bottom of the dish.
• 3 bring a medium saucepan of salted water to a boil. have ready a large bowl of cold water. cut the pasta sheets into eight 6-inch squares.
• 4 add the sheets to the boiling water and cook them until tender, about 2 minutes. using a slotted spoon or a chinese wire skimmer, transfer the sheets to the bowl of cold water and let cool. spread the sheets on paper towels and pat dry.
• 5 transfer the pasta sheets to a work surface. spread 1/4 cup of the ricotta filling at one edge of each pasta sheet and roll up loosely to make flattened cylinders.
• 6 transfer the cannelloni to the prepared baking dish and spread 1/2 tablespoon of the butter over them. bake the cannelloni for about 12 minutes, or until heated through.
• 7 meanwhile, in a medium skillet, heat the olive oil. add the leeks, season with salt and pepper and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes.
• 8 increase the heat to moderate. add the shrimp, season with salt and pepper and stir occasionally until the shrimp are cooked, about 3 minutes.
• 9 add the armagnac and carefully light it with a long-handled match. when the flames die down, swirl in the remaining 1 tablespoon of butter. spoon the leeks and shrimp over the cannelloni and serve.