Can you prepare and store cannelloni with salmon, ricotta, and spinach in advance?

Yes, you can prepare this dish in advance and store it in the refrigerator. Keep the cannelloni covered in the fridge and bake it again in the oven before serving.

What side dishes go well with cannelloni with salmon, ricotta, and spinach?

A simple salad with a vinaigrette or roasted vegetables like asparagus or mushrooms pair well with this dish.

What sauce goes well with cannelloni with salmon, ricotta, and spinach?

A light tomato sauce or a creamy béchamel sauce pairs well with this dish.

Can you replace the salmon with another type of fish?

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

Cannelloni with salmon, ricotta, and spinach

Name: Cannelloni with salmon, ricotta, and spinach
Cook time: 50 min
Total time: 50 min
Yield: 4P
Ingredients: olive oil; 12 pasta tubes for cannelloni; 200 g fontina or mozzarella; The filling; olive oil; 300 g spinach; nutmeg; 200 g smoked salmon; 0.5 bunch of basil; 400 g ricotta; pepper and salt; The creamy tomato sauce; 1 onion; 1 clove of garlic; olive oil; 400 g vine tomatoes; 2 tablespoons tomato paste; 1 sprig of thyme; 1 bay leaf; 150 ml cream; pepper and salt

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50min

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Enjoy delicious cannelloni filled with creamy salmon, spinach, and ricotta - Discover the flavorful recipe from 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
0.5 bunch of basil
400 g ricotta
pepper and salt

The creamy tomato sauce
1 onion
1 clove of garlic
olive oil
400 g vine tomatoes
2 tablespoons tomato paste
1 sprig of thyme
1 bay leaf
150 ml cream
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
0.5 bunch of basil
400 g ricotta
pepper and salt

The creamy tomato sauce
1 onion
1 clove of garlic
olive oil
400 g vine tomatoes
2 tablespoons tomato paste
1 sprig of thyme
1 bay leaf
150 ml cream
pepper and salt

Preparation method

How do you make this?

Preheat the oven to 200 °C.

Prepare the filling. Heat some olive oil in a pot, add the spinach, and let it wilt. Season with nutmeg, pepper, and salt. Remove the spinach from the heat and chop it very finely. Also chop the salmon and basil very finely so that you can easily fill the cannelloni. Set aside a few basil leaves.

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

Make the creamy tomato sauce. Peel the onion and garlic and chop them finely. Heat some olive oil in a cooking pot and sauté the onion and garlic. Chop the tomatoes into small cubes and add them. Add the tomato paste, thyme, and bay leaf and let simmer for about 10 minutes. Pass the sauce through a sieve and add the cream. Season with pepper and salt.

Grease a baking dish with olive oil. Pipe the filling into 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 won't cook properly. Grate the fontina cheese over it.

Place the baking dish in the oven for 25 minutes.

Finish with a few basil leaves.