Calories
583 kcal
Protein
38 g
Fat
34 g
Carbohydrates
31 g
Finely cut the shallots and garlic. Fry both in the olive oil until transparent. Finely chop the kale and add to the onion. Fry for about 7 minutes and then set aside.
Cut the salmon into small cubes, mix well with the kale and Ricotta. Add some pepper and salt. Fill a pastry bag with this mixture.
Boil the cannelloni in salted water for 5 minutes, then rinse. Using a pastry bag, fill the cannelloni with the salmon and Ricotta mixture. Arrange the stuffed cannelloni on a baking dish.
Preheat your oven to 392°F (with convection). Cut the Raclette cheese into cubes. Boil the milk and melt the cheese in it. Then remove from heat and stir in the egg yolks. Add some lemon juice, pepper and salt.
Pour the sauce over the cannelloni and sprinkle with grated Parmesan. Finally, bake in the oven for 20 minutes.
You can easily replace the curly kale with spinach if you prefer.
Bon Appetit!
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