Homemade smoked salmon cannelloni

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5 from 48 votes

This smoked salmon cannelloni features fresh pasta sheets filled with a mixture of smoked salmon, ricotta, Parmesan, and egg, rolled and baked under a creamy béchamel sauce. The tender homemade pasta contrasts with the rich filling and smooth, buttery sauce. Breadcrumbs and butter flakes create a delicate crust on top, completing this refined and satisfying dish.

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

Servings: 4

Calories: 993 kcal

Course: Main Course

Cuisine: Italian

Ingredients

For fresh pasta (click link to recipe in recipe notes below for instructions)

400 g 00 flour or All Purpose Flour (14oz, durum wheat
4 egg
1 pinch salt

For smoked salmon cannelloni

12-16 fresh pasta sheets or dried cannelloni (3-4 per person)
250 g smoked salmon (9oz)
250 g ricotta cheese 9oz, fresh
2 egg one for filling/ one for egg wash
100 g Parmesan Cheese 3.5oz) grated (more may be required
salt as required
black pepper as required
breadcrumbs as required to sprinkle on cannelloni
butter as required for flakes
400 ml béchamel sauce 13floz) homemade or ready made

For homemade bechamel

60 g butter
60 g flour
600 ml milk
1 pinch salt

Instructions

Make the fresh pasta see homemade lasagne recipe post

To make the bechamel

Cup of Yum

Melt the butter in a saucepan over medium-low heat. Stir in the flour. Keep stirring until the butter and flour are incorporated and you have a roux.
Whisk in a little of the milk at a time, stirring continuously until you have a smooth, slightly thick sauce. Remove from the heat and season with salt and pepper. Add nutmeg or grated cheese for additional flavour if required.

Make the smoked salmon cannelloni

Cut the smoked salmon into strips and place in a bowl with the ricotta, a handful of grated Parmigiano, a pinch of salt and pepper and one egg. Mix everything together well to obtain a homogeneous filling.
Roll out the fresh pasta and cut it into rectangles about 10 centimeters long.
Put some filling along the length of one side of the pasta rectangles and then roll them up into cannelloni. You don’t want to have too much overlap otherwise the pasta will have a double layer. Close the ‘seam’ by brushing with egg.
Grease a baking dish with butter and cover the bottom with part of the béchamel. Place the salmon cannelloni side by side on top of the béchamel and cover them with the rest of the béchamel. Sprinkle the top with breadcrumbs and grated Parmigiano and finish off with a few butter flakes.
Cook the cannelloni in a preheated oven at 180 °c for about 30 minutes. Keep an eye on them so they don’t burn. If necessary cover with foil if the top starts to get too dark. Serve the salmon cannelloni after cooling for about 5 minutes.

Notes

For convenience, use store-bought béchamel and dried cannelloni, blanching dried tubes before filling to reduce baking time.
Fresh pasta sheets can be made from 00 flour, eggs, and salt, but the recipe may produce more sheets than needed; excess can be frozen for later use.
Seal cannelloni seams with egg wash to prevent unrolling during baking.
Béchamel sauce can be enhanced with nutmeg or extra grated cheese according to taste.

Nutrition Information

Calories 993kcal (50%) Carbohydrates 98g (33%) Protein 53g (106%) Fat 42g (65%) Saturated Fat 23g (115%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 12g (60%) Trans Fat 1g (50%) Cholesterol 360mg (120%) Sodium 1214mg (51%) Potassium 648mg (14%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 1510IU (30%) Calcium 680mg (68%) Iron 7mg (39%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 993

% Daily Value*

Calories	993kcal	50%
Carbohydrates	98g	33%
Protein	53g	106%
Fat	42g	65%
Saturated Fat	23g	115%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	12g	60%
Trans Fat	1g	50%
Cholesterol	360mg	120%
Sodium	1214mg	51%
Potassium	648mg	14%
Fiber	3g	12%
Sugar	8g	16%
Vitamin A	1510IU	30%
Calcium	680mg	68%
Iron	7mg	39%

* Percent Daily Values are based on a 2,000 calorie diet.