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

Yes, you can make the spinach cannelloni in advance and store it in the refrigerator. Cover the cannelloni and store it in the refrigerator, then reheat it 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 such as asparagus or mushrooms pair well with this salmon and spinach cannelloni.

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

A light tomato sauce or a creamy bechamel sauce pair well with salmon cannelloni.

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.

Can I also make this spinach and ricotta cannelloni without salmon?

Yes, you can make this spinach and ricotta cannelloni without salmon. Simply omit the salmon and, if desired, add some extra spinach or a handful of chopped walnuts for body. This way, you'll have a delicious vegetarian version of this pasta dish.

Cannelloni with spinach, ricotta, and salmon

Favorites

50min

•

Next Level

A pasta dish that really makes an impression at the table is something I'm always up for, and this cannelloni with salmon and spinach always hits the mark. I fill the pasta tubes with a creamy mixture of soft ricotta, smoked salmon, and finely chopped spinach, pour a silky tomato sauce over it, and finish it all off under a layer of melted fontina. The result is a dinner you really have to sit down for, in the best sense of the word. If you prefer a vegetarian version, you can easily make this cannelloni spinach ricotta without salmon. Or go for one of my other favorites like cannelloni with pumpkin or cannelloni with scamorza. Plenty of variety to put this dish on the menu regularly.

Ingredients

What do you need?

Quantity: 4P

The pasta + cheese
olive oil
12 cannelloni tubes
200 g fontina or mozzarella

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

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

olive oil
12 cannelloni tubes
200 g fontina or mozzarella

olive oil
300 g spinach
nutmeg
200 g smoked salmon
0.5 bunch basil
400 g ricotta
salt and pepper

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

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.