Salmon spinach & cannelloni
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Salmon spinach & cannelloni
  Salmon    Spinach    Cannelloni    Fish    Pasta  
Last updated 6/12/2012 1:21:14 AM. Recipe ID 53334. Report a problem with this recipe.
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      Title: Salmon spinach & cannelloni
 Categories: Fish, Pasta
      Yield: 8 Servings
 
     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
  




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Recipe ID 53334 (Apr 03, 2005)

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