Dice the onion and saute on low heat, chop the calamari tenticles and fins and toss together with the onion. Remove from heat and in a seperate bowl mix together the onions, ricotta, parsley, chopped prawns, egg and bind with little bread crumbs. Fill the calamari with the mixture and close the ends with a toothpick. In a well preheated pan brown the calamari from all sidec after dusted lightly in flour and place in an oven dish. For the salsa, roughly chop the leeks and garlic and using the same calamari saute pan brown lightly the veg, add the tomato pulp and bring to the boil for 1min. Pour over the calamari and finish in oven for approximatly 15 minutes at 180`c.|Dice the onion and saute on low heat, chop the calamari tenticles and fins and toss together with the onion. Remove from heat and in a seperate bowl mix together the onions, ricotta, parsley, chopped prawns, egg and bind with little bread crumbs. Fill the calamari with the mixture and close the ends with a toothpick. In a well preheated pan brown the calamari from all sidec after dusted lightly in flour and place in an oven dish. For the salsa, roughly chop the leeks and garlic and using the same calamari saute pan brown lightly the veg, add the tomato pulp and bring to the boil for 1min. Pour over the calamari and finish in oven for approximatly 15 minutes at 180`c.