Cannelloni with Wild Garlic Ricotta Salmon Filling

For the cannelloni, wash, dry and chop the wild garlic. Heat olive oil in a pan and sauté the wild garlic in it. Mix with the ricotta and leave to cool.

If necessary, remove the skin from the salmon and cut it into small pieces. Mix them into the wild garlic-ricotta mixture as well, season with salt and pepper and season with some freshly squeezed lemon juice.

Pour the mixture into the cannelloni with a piping bag and arrange them in an ovenproof dish brushed with olive oil. For the béchamel sauce, heat the milk.

Meanwhile, melt the butter and stir the flour into the hot butter. Pour in the warm milk, stirring constantly with a whisk.

Cook until the desired consistency is reached. Mix in the Parmesan, salt, pepper and grated nutmeg and pour the béchamel sauce over the cannelloni.

Bake for about 40 minutes at 180 °C in the preheated oven.

Preparation Tip:

The cannelloni are very "rich". A fresh salad goes particularly well with it as a balance.

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