| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood |
8 |
Servings |
INGREDIENTS
| 10 |
oz |
Frozen, chopped spinach, thawed and drained |
| 1 |
lb |
Ricotta cheese |
| 2 |
c |
Poached, flaked salmon |
|
|
Salt and freshly ground pepper to taste |
| 4 |
tb |
Butter |
| 2 |
c |
Heavy cream |
| 1/4 |
c |
Tomato paste |
| 5 |
oz |
Package cannelloni (12 pieces) or better yet, homemade pasta cut into 6-inch squares |
| 3 |
tb |
Parmesan cheese |
INSTRUCTIONS
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)
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.
Posted to MM-Recipes Digest V4 #2 by Peg Doolin <peggyvt@ibm.net> on Jan
02, 1999
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