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How To make Salmon Spinach & Cannelloni
10 oz Frozen, chopped spinach
-thawed and drained 1 lb Ricotta cheese
2 c Poached, flaked salmon
Salt and pepper 4 tb Butter
2 c Heavy cream
1/4 c Tomato paste
5 oz Cannelloni (12 pieces)
-or homemade pasta cut -into 6-inch squares 3 tb Parmesan cheese
Rolls of stuffed pasta filled with a mixture of spinach, cheese, and poached salmon, and laced with a heavenly tomato-cream sauce. A definite special occasion dish. 1. Make the filling. In a large bowl, combine the spinach, ricotta, salmon, salt, and pepper. Set aside. 2. Make the tomato-cream sauce. In a medium saucepan, combine the butter, cream, and tomato paste. Bring the mixture to a boil, and let simmer until the cream is reduced by one-third. 3. Cook the pasta according to the package directions, and drain well. 4. Place 1/3 to 1/2 cup of the filling in each cannelloni. (If using homemade pasta, place the filling in the middle of each square of pasta. Fold over the sides towards the middle, overlapping them.) Place seam side down in a Pyrex baking dish. 5. Pour the tomato-cream sauce over the cannelloni. 6. Sprinkle with the Parmesan cheese. (Up to this point may be prepared several hours in advance and refrigerated. Return to room temperature before baking.) 7. Bake in a 350o oven for 20 to 25 minutes. Serve at once. 12 rolls - 8 generous portions
Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)
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How To make Salmon Spinach & Cannelloni's Videos
Jamie Oliver Twist_Scarlet Division_cannelloni mit ricotta-spinat-füllung_08-12_sixx.mp4
Cannelloni mit Ricotta-Spinat-Füllung
Mushroom Cannelloni | Keep Cooking Family Favourites | Jamie Oliver
Oozy, hearty, cheesy mushroom greatness wrapped up in beautiful cannelloni. An absolute crowd pleaser and well worth a go!
Keep Cooking Family Favourites originally aired on Channel 4. If you’re UK based stream Jamie programmes on All 4 channel4.com
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British Bolognese | Keep Cooking Family Favourites | Jamie Oliver
Filo Chicken Kiev | Keep Cooking Family Favourites | Jamie Oliver
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CANNELLONI: SPINACH AND RICOTTA
A very simple yet delicious meal. Perfect for lunch or dinner.
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500g low fat ricotta
1 packet of fresh baby spinach
1 packet of fresh pasta sheets (available in the cold section of the supermarket) if you can't find them, you can use the hard packet variety and just follow the instructions.
1 cup of diced tomatoes
1/2 cup of tomato paste
1/2 cup parmesan cheese
1 cup of mozzarella cheese to top
1 tablespoon of chopped parsley
salt and pepper
1 teaspoon of garlic
1/2 teaspoon of chives (dried)
1/2 teaspoon of oregano (dried)
3 Amazing & Easy Cannelloni recipes
In this video 3 different Cannelloni recipes, with ham & cheese,mushrooms and, last but not least, Spinach & Ricotta!!! We used Fresh Lasagna pasta, as it is easy to roll up :-) Enjoy and let us know which is your favourite! Buon appetito and dont forget to like our video!
Spinach & Ricotta Cannelloni with Giuseppe Crupi
Giuseppe's teaching us another delicious dish! This baked cannelloni dish is actually better served the next day so it's a great make-ahead meal.
The ingredient amounts in this video is to make a larger dish that will serve about 6 people but Giuseppe demonstrates the method with a smaller dish, so if you're following the amounts shown, make sure to use a large baking dish rather than the size he's using in the video.
To make this dish with fresh pasta, watch Giuseppe show you how with his Pasta Masterclass video over here
But of course, this can be made with dry pasta. The easiest way to fill the dry cannelloni tubes is to fill a large disposable piping bag with the filling mix, trim of the tip, then squeeze the filling into the dry pasta tubes.
You can find the written recipe on our website over here...
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If you happen to be in Dublin, we definitely recommend a meal (or 5!) at Pinocchio in Ranelagh or Temple Bar. You can also sign up for one of many different themed Italian cooking classes with Giuseppe.
Giuseppe Crupi is the Director of Pinocchio Cookery School.
After a 5-year research period in Trinity College Dublin as an Engineer, he managed a language School and translation Company.
He loves cooking and languages and he speaks Italian, English, Spanish, but also some French, Portuguese, Irish and Greek.
Pinocchio Cookery School has been featured on the Irish and Italian press and on the most popular radio and TV shows.
Giuseppe is a regular guest on Ireland AM where he shows how to prepare traditional Italian dishes that are served during the cookery classes and in Pinocchio Restaurant.
Pinocchio Cookery School is the first Italian school of cooking in Dublin. It’s a brand of the Flavour of Italy Group and represents the only body in Ireland with a structure and a stuff specifically focused on teaching and spreading the Italian food and wine culture.
The Flavour of Italy Group includes one Cookery School, one Pinocchio restaurant in Ranelagh and one Pinocchio restaurant in Temple Bar.
The School provides technical and professional training for restaurant staff and catering to and it researches and selects Italian products of excellence to be used in the preparation of the dishes or to be included in the selection for sale.
Our aim is to promote the passion and knowledge of the traditions of the national and regional Italian cuisine through its courses and different initiatives.
“Here at the Italian School of Cooking we truly believe that cooking together is not just a way to provide food but a life-style based on sharing and enjoying the simple pleasures in life. People always have a great time cooking together”.
Salmon Cannelloni | Everyday Gourmet S6 E59
As seen on Everyday Gourmet.