Cannelloni di Crepes alla Ricotta e Spinaci Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crepes—For the crepes, you would generally use 2 cups of flour, 2 eggs, 2 cups of warm milk, 2 tablespoons of melted butter, and a pinch of salt.
Béchamel— For the béchamel sauce, use 3 tablespoons of butter, 6 tablespoons of flour, 2 cups of milk, and a pinch each of salt, pepper, and nutmeg. This ensures that you have a sufficient amount of sauce to accompany your dish without overwhelming the servings.
- Fresh Ricotta: 400g
- Egg: 1
- Fresh Parsley & Basil (finely chopped)
- Italian Passata: 2 bottles
- Provolone Cheese: 3 thick slices (cubed)
- Onion: ¼, finely chopped
- Celery: 2 stems chopped
- Frozen Spinach: 3 cubes or 150g (cooked & strained) chopped
- Carrots: 2, halved and chopped
- Dry Mixed Herbs, Cinnamon, Rock Salt: A pinch each
- Extra Virgin Olive Oil
- 1 ½ cups Fresh Parmesan, grated
- Water: 1 glass
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Directions: |
Directions:1. Tomato Sauce:
- Heat 4 tablespoons of olive oil in a saucepan over medium heat. Add and brown onions along with parsley, basil, carrots, and celery.
- Stir in passata
- Add rock salt and mixed herbs. Stir in water and simmer for 40 minutes.
2. Ricotta Filling:
- Break down ricotta in a bowl.
- Mix in strained spinach, salt, cinnamon, and grated parmesan.
- Add the egg, blending well to bind everything.
3. Assemble:
- Preheat oven to 180°C.
- Spread béchamel sauce on the tray bottom.
- Fill crepes with ricotta mix, roll, and place on tray.
- Top with tomato sauce, provolone cubes, and parmesan.
- Optional: Add more béchamel on top.
- Bake for 10–15 minutes.
Béchamel Sauce:
1. Ingredients: Butter, flour, milk, salt, pepper, nutmeg.
2. Instructions:
- Melt butter in a saucepan.
- Stir in flour, cooking briefly.
- Gradually whisk in milk until smooth.
- Cook until thickened, stirring frequently.
- Season with salt, pepper, and nutmeg.
Crepes:
1. Ingredients: Flour, eggs, milk, butter, salt.
2. Instructions:
- Whisk flour, eggs, and milk until smooth.
- Add melted butter and a pinch of salt.
- Heat a non-stick pan; pour a thin layer of batter.
- Cook until edges lift, then flip.
- Serve with sweet or savory fillings. |
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Number Of
Servings: |
Number Of
Servings:Servings 6 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This dish presents a delightful fusion of delicate crepes filled with creamy ricotta, spinach, and a touch of cinnamon, offering an unexpectedly exquisite flavor profile. The filling, enhanced with egg and parmesan, adds richness and cohesion. Rolled and nestled atop a béchamel layer, these crepes maintain a smooth, luscious texture. A savory tomato sauce, enriched with carrots, celery, and Italian herbs, is generously ladled over the crepes, enhancing the dish. Topped with cubes of provolone and more parmesan, which melt to a golden perfection in the oven, this dish delivers a cheesy, vibrant finale. Baked to warmth, it offers a comforting embrace of Italian flavors, crafting a meal that's both satisfying and nourishing.
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