Salmon & Ricotta Cannelloni in Rosé Sauce
FAQ
Can I use smoked salmon instead of fresh?
Yes, but use it sparingly since smoked salmon is much saltier and stronger in flavour. Mixing half smoked and half fresh (or cooked) salmon works beautifully.
Can I make this without wine?
Absolutely! Just skip the wine and add a splash of chicken or vegetable stock for depth.
Can I use store-bought tomato sauce instead of purée?
Yes! Just choose a plain, good-quality sauce so the basil and cream still shine through.
What pasta works if I can’t find cannelloni tubes?
Fresh lasagna sheets are a great substitute — just roll them around the filling. Manicotti shells also work in a pinch.
Can I prepare this ahead of time?
Yes! Assemble up to 24 hours ahead, keep covered in the fridge, and bake when ready.
Salmon & Ricotta Cannelloni in Rosé Sauce
Salmon & Ricotta Cannelloni isn’t your average baked pasta. Creamy ricotta and flaked salmon tucked into tender cannelloni, all baked in a silky rosé basil sauce. A little fancy, completely comforting, and surprisingly easy for a weeknight dinner… or a dinner party that’ll make you look like a culinary rockstar. The kind of dish that feels impressive, without breaking a sweat. Don't forget the extra parmesan & glass of white wine!
Equipment
- Piping bag optional
Ingredients
Cannelloni
- 12 cannelloni tubes or fresh lasagna sheets, rolled
- 2 salmon fillets about 300g / 10 oz total, skin removed
- 1 tbsp olive oil
- 2 cloves garlic minced
- 250 g 1 cup ricotta cheese
- ½ cup Freshly grated Parmesan or Pecorino Romano Plus extra for serving
- Zest of 1 lemon
- 2 tbsp parsley chopped
- Salt & freshly cracked black pepper to taste
Rosé Sauce
- 1 tbsp olive oil
- 1 shallot finely minced
- 2 cloves garlic minced
- 2 cups tomato passata or puréed canned tomatoes
- ½ cup dry white wine optional, for brightness
- ½ cup heavy cream
- 6-8 leaves fresh basil Divided
- Salt & freshly cracked black pepper to taste
Topping (optional)
- 1 cup shredded mozzarella For Melting
- Extra Parmesan For finishing
- Fresh basil For Garnish
Instructions
Cannelloni Filling
- Preheat oven to 375°F (190°C).
- Place salmon on a baking sheet, drizzle with olive oil, season with salt and pepper. Roast 12–15 minutes until just cooked.
- Flake salmon into a bowl and cool slightly.
- In a bowl combine flaked salmon, ricotta, Parmesan, lemon zest, parsley, and garlic. Season well with salt and pepper, and mix until creamy.
Sauce
- In a saucepan, heat olive oil over medium heat. Add shallot and garlic, sauté 1–2 minutes until fragrant.
- Stir in tomato Purée and 2–3 torn basil leaves. Simmer 5 minutes.
- Pour in wine (if using) and reduce slightly.
- Lower heat, stir in cream, and season with salt and pepper.
- Just before assembling, stir in 2–3 more freshly chopped basil leaves for brightness.
Finishing
- Spread a thin layer of sauce in the bottom of a baking dish.
- Pipe or spoon the salmon-ricotta filling into cannelloni tubes (or roll it up in lasagna sheets).
- Pour the remaining sauce over the cannelloni, keeping a little extra aside for plating later.
- * If using, scatter mozzarella and Parmesan on top.
- Cover with foil and bake 25 minutes. Remove foil and bake another 10–15 minutes until golden and bubbling.
- Rest for 5-10 minutes before serving.
- Spoon extra sauce onto plates, add the cannelloni, top with freshly grated Parmesan, and garnish with fresh basil.
- Serve & enjoy.
Notes
*This recipe also works with trout.
Texture Tip: For an even creamier filling, stir in a spoonful of heavy cream or mascarpone with the ricotta.
Herb Variations: Swap parsley with fresh dill for a slightly more Scandinavian vibe with the salmon.
Leftovers
- Refrigeration: Once cooled, store leftover cannelloni in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze baked or unbaked cannelloni (without the fresh basil) in a freezer-safe container, for up to 2 months. Thaw overnight in the fridge before reheating.
- Frozen Unbaked cannelloni can be baked directly from frozen. No need to thaw
- Reheating
- Frozen Baked Cannelloni: Cover with foil and bake at 350°F (175°C) until warmed through, about 25–30 minutes.
- Frozen Unbaked Cannelloni: Bake covered at 350°F (175°C) until fully cooked, about 40–45 minutes.
- Make Ahead: Assemble the cannelloni (without baking) up to 24 hours in advance. Cover and refrigerate, then bake as directed when ready to serve.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
