Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          chopped leeks -- whites & greens
   2      tablespoons   unsalted butter
                        or
                        olive oil
   2      tablespoons   water
   1 1/4  teaspoons     salt
     1/4  teaspoon      freshly ground black pepper to taste
   1      cup           cooked ham -- 1/4" diced
   2      tablespoons   madeira
                        or
                        marsala
  15      ounces        ricotta cheese
     3/4  cup           freshly grated parmesan cheese
     1/4  teaspoon      freshly grated nutmeg
   1 1/2  teaspoons     chopped fresh tarragon
   2      tablespoons   chopped fresh flat-leaf parsley
     1/2  pound         dried imported cannelloni -- about 14 shells*
                        olive oil for brushing
   1 1/2  cups          roasted tomato sauce -- or canned tomato
                        -- sauce

Preparation:

1. Combine the leeks, 1 tablespoon of the butter, the water, 1/4 teaspoon of the salt, and pepper to taste in a covered skillet over medium-high heat. Braise the leeks until tender but not mushy, about 8 to 10 minutes. Uncover and raise heat to evaporate excess liquid. When the leeks are fairly dry, transfer them to a mixing bowl and allow them to cool while preparing the ham. There should be about 1 cup of braised leeks. 2. Return the skillet to the stove over medium-high heat. Add the remaining 1 tablespoon butter and the ham and saut‚ for 1 minute. Add the Madeira and simmer for another 1 to 2 minutes to reduce slightly. Transfer the ham and Madeira to the bowl with the leeks and allow to cool slightly. Add the ricotta, 1/2 cup of the Parmesan, the nutmeg, tarragon, 1 tablespoon of the parsley, 1 teaspoon salt, and pepper to taste. Stir to mix evenly and adjust seasoning. 3. Bring 4 quarts of water to a boil in a pasta pot and add the 1/4 cup salt. When the water returns to a boil, add the cannelloni shells and cook until tender yet al dente. Drain the pasta in colander and refresh it in ice water to stop the cooking process. Drain the pasta on a kitchen towel. If you are not ready to fill the cannelloni right away, rub their insides lightly with some of the olive oil to prevent them from sticking shut. 4. Preheat the oven to 425. Using a pastry bag or a spoon, stuff each cannelloni with about 6 tablespoons of the filling. Place the cannelloni in a lightly oiled baking pan large enough to hold all the cannelloni in a single layer, or put two per serving in individual baking dishes. Cover with half of the tomato sauce and bake until heated through, about 7 to 8 minutes. Meanwhile, warm the remaining sauce in a pan. When the cannelloni are hot, remove the pan from the oven and top the cannelloni with the remaining sauce. Sprinkle with the remaining Parmesan and chopped parsley and serve. Chef's Notes: Only 12 canneloni shells are required for the recipe, however it's good to have a few on hand in case some br