Pasta with Ricotta Salmon Filling

Ingredients

• 500 g spinach
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• olive oil (for greasing the dish)
• 250 g ricotta
• 1 tsp lemon zest (unprocessed)
• 100 g grated Parmesan
• 400 g Salmon fillet
• 12 lasagna sheets
• 1 ball mozzarella (125 g)

Instructions

1. 1.

   Wash the spinach thoroughly, dry and roughly chop. Peel the onion and garlic, dice finely and sauté in a large pot with hot oil until translucent. Add the spinach, let it wilt and season heavily with salt, pepper, and nutmeg. Grease a baking dish with olive oil and pour in the spinach.

2. 2.

   Preheat the oven to 180°C (356°F) fan‑forced heat or conventional top/bottom heat.

3. 3.

   Combine drained ricotta with lemon zest and about 50 g parmesan; season with salt and pepper. Rinse the salmon, pat dry and cut into 12 strips roughly 1.5 cm thick.

4. 4.

   Cook lasagna sheets in boiling salted water until al dente. Drain, shock in cold water and lay flat on a work surface. Layer each sheet with a piece of salmon and spread some ricotta mixture over it. Roll the sheets into cannelloni shape, seam side down, and place them onto the spinach in the baking dish. Drain mozzarella, dice small and mix with remaining parmesan; sprinkle over the cannelloni. Bake for about 25 minutes until golden brown.