Goats' cheese cannelloni with cherry tomatoes

Ingredients         400g/14oz cherry tomatoes, halved         125ml/4fl oz extra virgin olive oil         1 tbsp fresh thyme leaves         salt and freshly ground black pepper         400g/14oz ricotta         300g/10½oz goats' cheese         300g/10½oz parmesan, grated         200g/7oz baby spinach         2 garlic cloves, crushed         12 12cm/5in x 10cm/4in sheets fresh pasta To serve         parmesan shavings         green salad leaves, dressed with olive oil and balsamic vinegar Preparation method     1-Preheat the oven to 180C/365F/Gas 4.     2-Place the tomatoes into a bowl and drizzle with the olive oil. Add the thyme and season well with salt and freshly ground black pepper.     3-Place the ricotta, goats' cheese and parmesan into a clean bowl and mix well.     4-Add the spinach and garlic and season well with salt and freshly ground black pepper.     5-Lay the pasta sheets onto a clean work surface. Place a line of the cheese and spinach mixture along the longer edge of each pasta sheet, then roll up like a cigar.     6-Drizzle the cannelloni rolls with a little of the oil that the tomatoes have been sitting in, then pour the remaining oil into the bottom of an ovenproof dish that will hold all 12 cannelloni.     7-Place the cannelloni tubes into the dish and place the tomatoes evenly over the top.     8-Transfer to the oven to bake for 15 minutes, or until cooked through.     9-To serve, place three cannelloni onto each of four plates. Sprinkle with parmesan shavings and place a spoonful of dressed mixed green salad leaves alongside. From BBC food