Recipe - Salmon Spinach And Cannelloni

10 ounce Frozen, chopped spinach
thawed and drained
1 pound Ricotta cheese
2 cup Poached, flaked salmon
Salt and pepper
4 tablespoon Butter
2 cup Heavy cream
One fourth cup Tomato paste
5 ounce Cannelloni (12 pieces)
or homemade pasta cut
into 6inch squares
3 tablespoon Parmesan cheese

Rolls of stuffed pasta filled with a mixture of spinach, cheese, and
poached salmon, and laced with a heavenly tomatocream 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
tomatocream 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 onethird. 3. Cook the pasta according to the package
directions, and drain well. 4. Place 1/3 to One half 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
tomatocream 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

Source: The Uncommon Gourmet by Ellen Helman (ISBN 0898155193)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini