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The cannelloni are filled with a mixture of turbot, cream, squid and basil. Chef Christian Morisset says that turbot is a perfect choice for the filling, as the flesh is somewhat glutinous and binds well in the mixture. In a food processor, combine the flour, salt, eggs and ink. Take the dough out of the processor and cut into 2 pieces. Wrap each in plastic wrap and place in the refrigerator for at least 3 hours.