---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SALMON SPINACH & CANNELLONI
  Categories: Fish, Pasta
       Yield: 8 servings
  
      10 oz Frozen, chopped spinach
            -thawed and drained
       1 lb Ricotta cheese
       2 c  Poached, flaked salmon
            Salt and pepper
       4 tb Butter
       2 c  Heavy cream
     1/4 c  Tomato paste
       5 oz Cannelloni (12 pieces)
            -or homemade pasta cut
            -into 6-inch squares
       3 tb Parmesan cheese
  
   Rolls of stuffed pasta filled with a mixture of
   spinach, cheese, and poached salmon, and laced with a
   heavenly tomato-cream sauce. A definite special
   occasion dish. 1. Make the filling. In a large bowl,
   combine the spinach, ricotta, salmon, salt, and
   pepper. Set aside. 2. Make the tomato-cream sauce. In
   a medium saucepan, combine the butter, cream, and
   tomato paste. Bring the mixture to a boil, and let
   simmer until the cream is reduced by one-third. 3.
   Cook the pasta according to the package directions,
   and drain well. 4. Place 1/3 to 1/2 cup of the filling
   in each cannelloni. (If using homemade pasta, place
   the filling in the middle of each square of pasta.
   Fold over the sides towards the middle, overlapping
   them.) Place seam side down in a Pyrex baking dish. 5.
   Pour the tomato-cream sauce over the cannelloni. 6.
   Sprinkle with the Parmesan cheese. (Up to this point
   may be prepared several hours in advance and
   refrigerated. Return to room temperature before
   baking.) 7. Bake in a 350o oven for 20 to 25 minutes.
   Serve at once.
   
   12 rolls - 8 generous portions
   
   Source: The Uncommon Gourmet by Ellen Helman (ISBN
   0-89815-519-3)
  
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