Cannelloni with Ricotta, Shrimp and Leeks
Marco Gallotta's unorthodox take on cannelloni pairs a chive-flecked ricotta filling with an intensely flavored topping of leeks and shrimp that are sautéed in olive oil, then flambéed with Armagnac. He rolls the sheets of pasta dough so thin, you can practically see through them. Baked Pasta Dishes
The assembled cannelloni can be refrigerated overnight.
If your fresh pasta sheets are not delicately thin (1/16 to 1/32 inch thick), run them through a pasta machine adjusted to the thinnest setting.
Bright, bold Arneis, a dry white from Piedmont, has the lively citrus flavors to combine well with the shrimp and leeks.