Salmon Cannelloni

Servings : 4

Preparation : 15 minutes

Cooking : 35 minutes

Ingredients

• 2 l (8 cups) arugula
• 500 ml (2 cups) fresh salmon, chopped
• 1 clove garlic, chopped
• 1 lemon, zest
• 4 sheets fresh pasta (homemade or store-bought)
• 375 ml (1 ½ cups) béchamel sauce (homemade)
• 250 ml (1 cup) mozzarella, grated
• Salt and pepper to taste

Preparation

1. Preheat the oven, rack in the center to 190 °C (375 °F).
2. In a saucepan with a large volume of boiling, salted water, blanch the arugula. Then squeeze out as much as possible, you should end up with about 250 ml (1 cup) of arugula.
3. In a bowl, mix the salmon, arugula, garlic, lemon zest, salt and pepper.
4. On the work surface, cut the fresh pasta sheets to make rolls the size of a cannelloni.
5. At one end of each sheet of pasta, spread the prepared mixture, then roll to form tubes.
6. In a gratin dish, arrange the rolls, cover with béchamel sauce and mozzarella and bake for 30 minutes.