Parsley

Salmon Cannelloni with pumpkinĀ sauce

March 24, 2013
Author Notes

Just to let you know, except for the ricotta, I don't use cheese in this recipe just because I feel like it changes the taste of the fish and pumpkin sauce too much.But you can add parmesan on top —MarieGlobetrotter

  • Makes 20 cannelloni
Ingredients
  • 2 garlic clove
  • 1 tablespoon fresh ginger
  • Olive oil for cooking
  • 500g pumpkin puree
  • 125 milliliters dry white wine
  • 300 milliliters vegetable broth
  • salt and pepper
  • 500g salmon
  • 3 tablespoons pumpkin seeds
  • 250g ricotta
  • 3 tablespoons fresh parsley
  • 20 Cannelloni
In This Recipe
Directions
  1. Chop the garlic and ginger. Heat some oil in a saucepan and cook the garlic and ginger.
  2. Stir in the pumpkin puree then add 125ml white wine and vegetable broth. Cook for 15 minutes on medium heat.
  3. Preheat oven on 400F
  4. Boil cannelloni in salted water for 3-5 min. Dry them well once they are cookied
  5. Wash and dry the fish filets. Cut into bite-size dices. Stir together fish, pumpkin seeds ricotta and salt, pepper. Chop the parsley and stir in as well.
  6. Puree or mix the pumpkin sauce with an electric mixer and season to taste.
  7. Pour half of the sauce in an oven dish
  8. Fill the cannelloni with the fish filling and arrange them in the oven dish. Pour the rest of mixture on top of the cannelloni.
  9. Bake for 30minutes.

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