Spinach, ricotta and salmon cannelloni

Loreto, from Sabores de Colores , offers us an agile way to prepare truly delicious salmon and spinach cannelloni and ricotta cheese , which she cooks and presents in a skillet pan for a rich preparation and an original table presentation.

The recipes for cannelloni and lasagna, although a bit tedious, are really handy: they admit all the variants that you can think of and best of all, they always turn out well and everyone likes them.

I love to prepare them in the Le Creuset skillet , both in the smaller ones and serve them as an individual portion or in the large one if there are at least 4 diners who are going to enjoy the food.

T&G Cutting Board with Painted Handle and Skillet Le Creuset Iron Skillet

I know that you will tell me that it is lazy to prepare cannelloni, I admit that at home we use some that are already formed and with the help of a pastry bag they are ready in the blink of an eye. So if you get them, don't hesitate, they are a comfort and a perfect excuse to prepare cannelloni more often.

Ingredients for 4 people)

• 16 formed cannelloni
• 250g ricotta cheese
• 250g fresh spinach
• 120g smoked salmon
• 3 tablespoons grated Parmesan for the filling
• 2 tablespoons grated Parmesan for sprinkling
• 1 small onion finely chopped
• 1 clove of garlic finely chopped
• 1 egg yolk
• 1 teaspoon dried tarragon
• 1 pinch nutmeg
• Extra virgin olive oil
• Salt
• Pepper
• 500 gr homemade tomato sauce

For a light béchamel:

• 50 g virgin olive oil
• 100 gr flour
• 800 gr whole milk
• Salt
• Pepper
• Nutmeg

ELABORATION

1. In our Le Creuset skillet pan, heat two tablespoons of oil, brown the garlic, add the onion and sauté it well. Next we incorporate the spinach and the tarragon, let's skip a few minutes. Remove to a plate and let cool.

2. While the spinach is tempering, in a bowl, mix the ricotta cheese with three tablespoons of Parmesan, the egg yolk and the finely chopped smoked salmon. We rectify salt, pepper and nutmeg. Then we chop the poached spinach and add it to the ricotta and mix well.

3. Once we have the filling ready, with the help of a pastry bag (I used a disposable one without a nozzle) we fill the pasta tubes and reserve them.

4. We recover our skillet from Le Creuset and cover the bottom with tomato sauce, place the cannelloni on it and cover with the remaining sauce. Cover with foil and bake in a preheated oven at 200ºC for 15 minutes.

5. During the time that the cannelloni are cooked in the oven, we prepare the bechamel. To do this, we heat the olive oil in a saucepan, add the flour and cook it for about two minutes, then add the milk without stopping stirring with some rods . Cook until thickened, season with salt, pepper and nutmeg. We booked.

6. After the cooking time of the cannelloni has passed, remove them from the oven, remove the foil, cover with the béchamel sauce, sprinkle with Parmesan cheese and cook au gratin for 5 minutes or until the surface is golden.

7. Remove from the oven and serve hot.

NOTE: If you like the cannelloni covered in bechamel or just with bechamel or just with tomato sauce, they will be just as delicious. If you omitted the tomato sauce, you would have to cover them with béchamel, cover the skillet with silver foil and cook as indicated in the recipe.

These spinach and salmon cannelloni are really delicious, and you will have already seen that they do not give much complication. So go for them, and you'll tell me who could resist dipping bread.

loreto