Preheat the oven to 200°C/ Gas Mark 6-7
Wash the spinach, remove the woody stems and cut coarsely. Melt ½ the butter in a pan until its spitting, and sauté the spinach, nutmeg and some salt and pepper. Cook until liquid is evaporated. Add the ricotta cheese and mix well, then remove from the heat.
Cook the cannelloni in a large pan of salted water until they are al-dente (as per the packet instructions).
Cut the salmon into small cubes and then mix into to the sautéed spinach and ricotta mixture. Stuff the cannelloni with the mixture and place them side by side in a greased lasagne / baking dish.
Cover with cream and top with Parmesan, cover with tin foil and cook for 20 minutes in the middle of the oven. Remove the foil and place under a hot grill for 2-3 minutes until the Parmesan starts to brown.
Serve with fresh salad and crisp white wine.
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.