Honestly I love cannelloni, actually like every pasta dish type but I just do not eat it enough. Every time I promise myself that I will make it more often but somehow it just never works out. Right now I promise you guys to make it more often, maybe that is enough pressure for myself. This version is delicious with fresh spinach and smoked salmon, always a great combination.

30 minutes
Defiant
0 – 5 euro pp

Ingredients for 2 pers.:

  • 200 gr pasta flour
  • 2 eggs
  • 200 gr spinach
  • 200 gr smoked salmon
  • Parmesan cheese
  • 250 gr ricotta cheese
  • 500 ml passata di pomodori
  • 1 clove of garlic
  • butter
  • salt and pepper

How to prepare it:

Preheat the oven at 200 degrees.

As with all the pasta dishes that I post you have the option to use dried, ready to go pasta or you can make the pasta freshly yourself. For this dish you can buy cannelloni pipes, which you can fill.

If you are making fresh pasta, start with that. Take 200 gr of pasta flour and mix this (in you food processor) with 2 eggs and a dash of salt. Once the dough is becoming a nice boll, you put the dough in a bowl in the fridge.

Chop the spinach into smaller pieces. Put the spinach in a bowl for your food processor, add the ricotta and a bit of pepper. Mix until you have got a nice and smooth green sauce. Cut the salmon into small pieces.

Continue with making the cannelloni. Make sure your countertop is clean and dry so to roll out the pasta dough. Cover your countertop with some flour and roll out the pasta dough until you can cut it into pieces that fit into the pasta machine.

Pull the pasta sleeves approx.. 3 times through the pasta machine. Since we are using pasta leaves, there is no need to cut them further with the machine. Cut the sleeves into the right rectangular shape. Put the sleeves onto a board so that you can easily fill them. Take a spoon of the spinach / ricotta sauce and fill up the cannelloni’s. Make sure that you keep the edges free so that you can easily roll them up. Add a couple of pieces of salmon on top. Roll up the cannelloni’s.

Take an oven dish and grease the dish with some oil or butter so that the cannelloni won’t stick to the dish. Put the filled cannelloni’s next to each other in the dish.

Put the passata in a bowl. Peel of the skin of the garlic, take out the root and squeeze out the garlic into the tomato sauce. Add some pepper and stir well. Pour the sauce on top of the cannelloni.

 

Finish by sprinkling the parmesan cheese on top.

Put the cannelloni into the oven for 30 min. Enjoy!