Start this recipe by placing the chopped pumpkin in a baking tray.Drizzle with 1 tablespoon of oilive oil, season well with salt and pepper and roast in the oven for 15-20 minutes. Meanwhile, saute the leeks in a frying pan with the reamaining olive oil for 10 minutes, or untill soft. Make the cannelloni filling mixing together the ricotta cheese, fresh thyme, ½ of the grated peccorino cheese, and the cooked pumkin and leeks. Place the filling in a large pipping bag fitted with a large plain nozzle. Next, lay out the fresh pasta sheets and pipe a row of the filling down one side. Gently roll-up the pasta sheets, forming your canelloni and place them side by side in an oven-proof dish. It is important that the cannelloni are in a single layer and not on top of eachother. Drizzle over the bechamel sauce and sprinkle over the remaining peccorino cheese. Bake in the oven at 200`c for 15-20 minutes, or untill the top is golden brown. Serve 3 cannelloni per person with a crispy rucola salad.

Suggested accompanying wine: DELICATA Pjazza Regina White I.G.T. Maltese Islands