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Spinach and Ricotta Cannelloni

5/22/2014

Spinach and Ricotta CannelloniRecipe developed by Romina Barritta de Defranchi, DTR
Serves 3
Ingredients
For the crepes:
1 cup low-fat milk
1 egg
½ cup flour
¼ tsp salt
1 teaspoon butter

For the filling:
1 or 2 bunches of fresh spinach (about 1 lb.), stemmed and washed
2 cups of low-fat ricotta
1 egg
2 tablespoons Parmesan cheese
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon fresh grated nutmeg

Topping:
1 ½ cup tomato sauce
⅓ cup of grated parmesan cheese
Directions

Preheat oven to 400 F.
Cook the spinach in boiling water until just wilted. Drain and cool.
Meanwhile, make the crepe batter by mixing the low-fat milk, egg, flour and salt with a whisk until smooth.
Heat an 8-inch non-stick pan over medium-high heat. Melt butter in the pan and pour about ¼ cup of batter in with one hand. With the opposite hand, swirl the pan until the batter coats the bottom. Cook the crepe until patchy light brown on the bottom, about 20-30 seconds. Loosen the edges of the crepe, flip it to the other side and cook until golden brown, about 15 seconds. Remove the crepe and cook the rest of the batter.
To make the filling, squeeze up spinach moisture very well and finely chop. Combine spinach with the ricotta, egg, parmesan cheese, salt, pepper and nutmeg.
To assemble, spread half of the tomato sauce on a gratin dish. Spoon about 2 tablespoons filling in the middle of each crepe, roll up and transfer to the gratin dish (do not overlap; cannelloni are baked on a single layer). Ladle the rest of the tomato sauce over the top and sprinkle with cheese. Bake for about 15 minutes or until bubbling. Let rest a few minutes and serve with extra Parmesan cheese and/or sauce if desired.

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