
Salmon and Ricotta Cannelloni
This seafood version swaps meat for fresh salmon, paired with ricotta for instant softness. A touch of curry in the cream sauce adds gentle warmth without overpowering the fish.
- Total time
- 53 min
- Prep
- 20 min
- Cook
- 33 min
Ingredients
Method
Grate all the parmesan with the Tupperware AdaptaChef fine grating cone. Heat a conventional oven to 200 °C (400 °F).
Gather the filling ingredients in a bowl with 75 g of the grated parmesan. Fit the AdaptaChef with the mincer, fine plate and stuffing nozzle, then mince, filling the cannelloni as they come out. Arrange them in a baking dish.
Mix the filling left on the screw with the cream, curry and 30 g of parmesan. Heat this for about 3 minutes in the microwave at 600 W and pour it over the cannelloni.
Finish with the remaining parmesan, cover and bake for about 30 minutes, uncovering for the last 5.







