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Salmon, Spinach, and Cannelloni

  • 10 ounces package frozen, chopped spinach, thawed and drained
  • 1 pound ricotta cheese
  • 2 cups poached, flaked salmon
  • salt and freshly ground pepper to taste
  • 4 tablespoons butter
  • 2 cups heavy cream
  • 1/4 cup tomato paste
  • 5 ounces package cannelloni (12 pieces) or homemade pasta cut into 6-inch squares
  • 3 tablespoons Parmesan cheese

Make the filling. In a large bowl, combine the spinach, ricotta, salmon, salt, and pepper. Set aside. 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. Cook the pasta according to the package directions, and drain well. 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. Pour the tomato-cream sauce over the cannelloni. Sprinkle with the Parmesan cheese. (Up to this point may be prepared several hours in advance and refrigerated. Return to room temperature before baking.) Bake in a 350F oven for 20 to 25 minutes. Serve at once. 12 rolls - 8 generous portions

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