In a pot with plenty of boiling water, place the cannelloni strips one by one and stir a little so that they do not stick. Cook according to the manufacturer’s instructions, drain and place on a clean kitchen cloth.
Chop the tomato and mozzarella into small cubes and fill the pasta strips. Add some rocket leaves. Roll the strips to close the cannelloni and put them in a baking dish.
Add the bechamel sauce on top with a pinch of Parmesan powder and a good amount of Esturión Shikrán. Put in the oven under the grill until the cheese is golden brown and serve immediately.