Ingredients Jump to Instructions ↓


  2. 10 ounce package frozen, chopped spinach, thawed and drained

  3. 1 pound ricotta cheese

  4. 2 cups poached, flaked salmon

  5. salt and freshly ground pepper to taste

  6. 4 tablespoons butter

  7. 2 cups heavy cream

  8. 1/4 cup tomato paste

  9. 5 oz package cannelloni (12 pieces) or homemade pasta cut into 6-inch squares

  10. 3 tablespoons Parmesan cheese

  11. Make the filling. In a large bowl, combine the spinach, ricotta,

  12. salmon, salt, and pepper. Set aside.

  13. Make the tomato-cream sauce. In a medium saucepan, combine the

  14. butter, cream, and tomato paste. Bring the mixture to a boil, and let simmer until the cream is reduced by one-third.

  15. Cook the pasta according to the package directions, and drain well.

  16. 1/3 to 1/2 cup of the filling in each cannelloni.

  17. homemade pasta, place the filling in the middle of each square of

  18. pasta. Fold over the sides towards the middle, overlapping them.)

  19. Place seam side down in a Pyrex baking dish.

  20. Pour the tomato-cream sauce over the cannelloni.

  21. Sprinkle with the Parmesan cheese. (Up to this point may be prepared

  22. several hours in advance and refrigerated. Return to room temperature

  23. before baking.)

  24. 350F oven for 20 to 25 minutes. Serve at once.

  25. rolls - 8


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