Salmon Cannelloni with Caper Sauce

Place the cannelloni sheets in a large container with hot water and let them sit for 20 minutes.

Remove the sheets and lay them out on a clean, dry kitchen towel. Set aside.

Place the frozen spinach in a saucepan and cook over low heat for about 10 minutes.

Remove the spinach, drain, and roughly chop.

In a skillet, heat the olive oil and sauté the spinach.

Add the raisins, cook for one more minute, and remove from heat.

Lay the cannelloni pasta sheets flat.

Place a portion of smoked salmon on each sheet, followed by a portion of spinach in the center and a piece of fresh cheese.

Roll the sheets to form the cannelloni.

Place the cannelloni in a baking dish greased with olive oil. Set aside.

In a skillet, sauté the chopped onion in olive oil until translucent.

Add the chopped capers and stir to combine.

Chop the tomatoes and add them to the skillet.

Add a teaspoon of sugar and cook for two minutes.

Pour in the hot water and let it simmer over low heat for 10 minutes.

Dissolve the cornstarch in two tablespoons of water and add it to the sauce.

Stir and cook for a few minutes until the sauce thickens.

Season the sauce with salt and add the chopped dill.

Pour the caper sauce over the cannelloni in the baking dish.

Sprinkle with grated Emmental cheese and bake in a hot oven (broil or high heat) for 10 minutes until golden and bubbly.