Cannelloni Filled with Salmon and Ricotta

Name: Cannelloni Filled with Salmon and Ricotta
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 6 Portionen
Ingredients: 12 hojas Lasagna; 500 gramos Salmon; 200 gramos Ricotta cheese; 350 mililitros Béchamel sauce; 1 pinch Salt; 1 pinch Pepper; 150 gramos Parmesan cheese

Pasta

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Cook Time

1 h 15 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

These cannelloni filled with salmon and ricotta are a true Mediterranean delight. The combination of fresh salmon and the creaminess of the ricotta cheese make this dish a perfect option for a special meal or an elegant dinner. I often prepare them for Christmas, and they are always a success! The homemade béchamel and the touch of gratinéed Parmesan give it the perfect final touch. Also, it is an excellent way to include fish in the diet of the little ones. Go ahead and try them, you will love them!

Ingredients (7 ingredients)

12 hojas Lasagna
500 gramos Salmon
200 gramos Ricotta cheese
350 mililitros Béchamel sauce
1 pinch Salt
1 pinch Pepper
150 gramos Parmesan cheese

Preparation (8 steps)

Preparation of the lasagna sheets

Fill a pot with plenty of water and bring to a boil. Add the 12 sheets of lasagna and cook until al dente. Drain and reserve.

Cooking the salmon

Cut the 500 grams of salmon into medium cubes. If desired, reserve the skin to sauté it separately. In a frying pan, heat a teaspoon of oil and sauté the salmon until cooked. Season with salt, pepper and oregano to taste. Remove from heat and reserve.

Crush the salmon skin (optional)

Thermomix® Setting

5 sec/Speed 7

If the salmon skin has been reserved, place it in the Thermomix bowl and crush for 5 seconds at speed 7.

Mix the filling

In a bowl, mix the cooked salmon (and the crushed skin, if used) with the 200 grams of ricotta cheese until a homogeneous mixture is obtained.

Fill the cannelloni

Spread two cooked lasagna sheets on a flat surface. Place a portion of the salmon and ricotta filling on each sheet and roll to form the cannelloni. Repeat the process with the rest of the sheets and the filling.

Prepare the béchamel (optional, if you do not have it made)

Thermomix® Setting

3 min/140°F/Speed 2 60

If you do not have prepared béchamel, place 50 grams of butter in the Thermomix bowl and melt for 3 Min./60°C/Stufe 2. Add 50 grams of flour and sauté for 3 Min./100°C/Stufe 2. Incorporate 500 ml of milk, salt, pepper and nutmeg to taste. Program 7 Min./90°C/Stufe 4.

180

Pour the béchamel

Place the filled cannelloni in an oven-safe dish. Pour the 350 milliliters of béchamel sauce over the cannelloni.

Gratin the cannelloni

Sprinkle the 150 grams of grated Parmesan cheese over the béchamel. Bake in the preheated oven at 180°C for 20-25 minutes, or until the cheese is golden and bubbly.