| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish, Pasta |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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