This rich and cheesy cannelloni makes a hearty vegetarian dinner. Serve with a green salad.
Preheat the oven to 180C/350F/Gas 4.
Melt the butter in a frying pan and fry the leeks for five minutes, or until softened. Drain the leeks in a sieve set over a bowl, reserving any juices collected.
Mix the drained leeks, ricotta, pecorino, thyme and butternut squash together in a bowl. Season, to taste, with salt and freshly ground black pepper.
Spoon some of the mixture onto one of the pieces of pasta, roll into a cylinder and place into a baking dish. Repeat with the remaining pasta sheets. (Make sure the pasta cylinders are in a single layer in the baking dish.)
Heat the reserved leek juices and white wine in saucepan until the volume of the liquid has reduced by half. Add the cream and garlic, return the mixture to the boil and continue to cook until reduced by half.
Spoon the sauce over the pasta, sprinkle over more grated pecorino and bake 15-20 minutes, or until the pasta is cooked through.
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