Can you make and store Cannelloni with salmon, ricotta and spinach in advance?

Yes, you can make this dish in advance and store in the fridge. Store the Cannelloni covered in the fridge and bake it in the oven before serving it.

Which side dishes fit well with Cannelloni with salmon, ricotta and spinach?

A simple salad with a vinaigrette or fried vegetables such as asparagus or mushrooms fit well with this dish.

Which sauce fits well with cannelloni with salmon, ricotta and spinach?

A light tomato sauce or a creamy bechamel sauce fit well with this dish.

Can you replace the salmon with a different type of fish?

Yes, you can replace the salmon with tuna, cod or another sturdy fish species. You can also make this dish without meat or fish by simply omitting the salmon and raising the amount of spinach and ricotta.

Cannelloni with salmon, ricotta and spinach

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50min

•

Next Level

Enjoy delicious cannelloni filled with creamy salmon, spinach and ricotta - discover the tasteful recipe of Sofie Dumont.

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Ingredients

What do you need?

Quantity: 4P

olive oil
12 pasta tubes for Cannelloni
200 G Fontina or mozzarella

The filling
olive oil
300 g spinach
nutmeg
200 g smoked salmon
½ bunch of basil
400 g ricotta
pepper and salt

The creamy tomato sauce
1 onion
1 clove of garlic
olive oil
400 g vrost tomatoes
2 tablespoons of tomato puree
1 sprig of thyme
1 Laurier leaf
150 ml room
pepper and salt

olive oil
12 pasta tubes for Cannelloni
200 G Fontina or mozzarella

The filling
olive oil
300 g spinach
nutmeg
200 g smoked salmon
½ bunch of basil
400 g ricotta
pepper and salt

The creamy tomato sauce
1 onion
1 clove of garlic
olive oil
400 g vrost tomatoes
2 tablespoons of tomato puree
1 sprig of thyme
1 Laurier leaf
150 ml room
pepper and salt

Preparation method

How do you make this?

Preheat the oven to 200 ° C.

Make the filling. Heat some olive oil in a pot, add the spinach and let it shrink. Season with nutmeg, pepper and salt. Remove the spinach from the heat and cut it very finely. Also cut the salmon and basil very nice, so that you can easily fill the Cannelloni. Keep a few basil leaves separately.

Put the ricotta in a bowl and season with salt and pepper. Mix the spinach, salmon and basil underneath. Put the ricotta mixture in a piping bag.

Make the creamy tomato sauce. Peel the onion and the garlic and chop them. Heat some olive oil in a cooking pot and simmer the onion and garlic. Cut the tomatoes into fine cubes and add them. Add the tomato puree, thyme and the bay leaf and simmer for about 10 minutes. Put the sauce through a stir -sieve and add the cream. Season with salt and pepper.

Brush a baking dish with olive oil. Spray the filling in the pasta tubes and place them in the baking dish. Pour the creamy tomato sauce over it. Make sure the tubes are completely covered, otherwise they will not be well cooked. Grate the fontina cheese over it.

Put the baking dish in the oven for 25 minutes.

Finish with a few basil leaves.

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