Spinach, Ricotta and Salmon Cannelloni
Homemade cannelloni stuffed with spinach, ricotta and salmon, topped with cream and Parmesan: 25 minutes in the oven, then browned.
Spinach and ricotta cannelloni with salmon, « homemade! » as Axelle puts it: the filling of spinach, ricotta and diced salmon is piped into the tubes, which are lined up in the dish.
They're then covered with crème fraîche, sprinkled with Parmesan, and the dish bakes for 25 minutes under a sheet of foil before browning for 5 minutes.
The photo shows both stages: the filled cannelloni on one side, the sauced dish on the other.
Ingredients and directions
- Prep time25 min
- Cook time35 min
- Total1 hr
- DifficultyMedium
- Calories636 kcal/serving
- Cooking methodBaked
Ingredients
servings
Directions
- Preheat the oven to 200 °C.
- Thaw the spinach and mix it with the ricotta. Season with salt and pepper.
- Cut the salmon into small cubes and add it to the spinach.
- Precook the cannelloni if needed.
- Fill them with the stuffing and arrange them in an oiled baking dish.
- Pour the crème fraîche over them and sprinkle with Parmesan.
- Cover with foil and bake for about 25 minutes, then remove the foil and brown for 5 minutes under the broiler.
Equipment
- Baking dish
- Teaspoon or pastry bag
- Aluminum foil
Nutrition per 1 serving
| Calories | 636 kcal |
|---|---|
| Fat | 39.4 g |
| Saturated fat | 20.8 g |
| Carbohydrates | 46.6 g |
| Sugars | 4.8 g |
| Fiber | 5.3 g |
| Protein | 38.3 g |
| Salt | 0.87 g |
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Rate this recipe 4.5 out of 5 · 2 ratings
Sandrine 🥄 Apprentice ★★★★☆
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