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
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.