Category: Pasta

Arugula Crepes with Sun-dried Tomatoes & Ricotta filling Crepes de Rúcula rellenos con ricotta y tomates secos

6/12/2016

This is a very easy to follow meatless dish I made with homemade fresh arugula crepes and a hearty filling of sundried tomatoes and ricotta. Perfect for a healthy dinner (and save some for the lunchbag!)
Una receta muy fácil y sin carne que hice con crepes caseros de rúcula fresca y relleno de tomates secos con ricotta. Perfecto para una cena sana (y guardar un poco para la vianda!)

Arugula Crepes with Sun-dried Tomatoes & Ricotta filling
Recipe developed by Romina Barritta de Defranchi

Serves 3 Total Time: 50 min. Prep: 35 min. Cooking: 15 min.

Ingredients
Crepes
1 bunch of arugula (7 oz), stems removed
1 tablespoon extra-virgin olive oil
¾ cup low-fat milk
1 egg
½ cup flour
¼ teaspoon salt
Cooking spray

Filling:
¼ cup finely chopped rehydrated sundried tomatoes*
1 ½ cups ricotta cheese
1 egg
2 tablespoons grated Parmesan cheese
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon fresh grated nutmeg

Topping:
1 ½ cups marinara sauce
2 tablespoons grated Parmesan cheese
Fresh basil for garnish (optional)

Directions
Preheat oven to 400 F. In a mixing jar, puree arugula leaves and olive oil with a hand held blender**. Put arugula puree in a large bowl, and add milk, egg, flour and salt. Mix with a whisk until obtaining a smooth batter.
Heat an 8-inch non-stick skillet over medium-high heat and spray with cooking oil. Scoop ¼ cup of batter and pour into the pan, swirling 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 lightly browned, about 15 seconds. Repeat until the rest of the batter is used, adding cooking spray to the pan between crepes as needed.
To make the filling, combine in a medium bowl, sun-dried tomatoes, ricotta, egg, parmesan cheese, salt, pepper and nutmeg. To assemble, scoop about 2 tablespoons of filling on each crepe and roll up. Pour half marinara sauce in a large baking dish and transfer filled crepes over the sauce (do not overlap; crepes are baked on a single layer). Ladle the rest of the 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 sauce if desired. Garnish with fresh basil.

Cooking notes
* Oil packed sun-dried can be used.
**A food processor can be used to puree arugula and mix in batter ingredients all together. If you do not have a food processor or blender, finely chopped arugula works fine too.

Nutrition Information
Per Serving (2 crepes): Calories 472, Fat 25 g (10.9 g saturated), Cholesterol 183 mg, Sodium 1151mg , Carbohydrates 35g, Fiber 4g, Protein 25 g

Crepes de rúcula rellenos con tomates secos y ricota
Receta por Romina Barritta de Defranchi

Rinde 3 porciones Tiempo Total: 50 min. Prep: 35 min. Cocción: 15 min.

Ingredientes
Crepes
1 paquete de rúcula, sin los tallos
1 cucharada sopera de aceite de oliva extra-virgen
¾ taza de leche parcialmente descremada
1 huevo
½ taza de harina
¼ cucharadita tipo té de sal
Rocío vegetal

Relleno:
¼ taza de tomates secos rehidratados y picados finamente*
1 ½ taza (300g) de ricotta
1 huevo
2 cucharadas soperas de queso parmesano
½ cucharadita tipo té de sal
½ cucharadita tipo té de pimienta
¼ cucharadita tipo té de nuez moscada

Topping:
1 ½ taza de salsa de tomate
2 cucharadas soperas de queso parmesano
Albahaca fresca para servir (opcional)

Preparación
Precalentar el horno a 200 C. En el vaso de una licuadora de mano (mixer), licuar las hojas de rúcula con el aceite de oliva hasta obtener un puré. Colocar este puré en un bowl grande junto a la leche, huevo, harina y sal. Mezclar con batidor hasta obtener una pasta homogénea.
Calentar una sartén antiadherente de aproximadamente 20 cm con rocío vegetal (fuego moderado a fuerte). Tomar aproximadamente 1/4 taza de la pasta y colocarla en la sartén, rotándola hasta que la pasta cubra el fondo del sartén. Cocinar el crepe hasta que esté ligeramente dorado por debajo, alrededor de 20-30 segundos. Levantar cuidadosamente con espátula los bordes y dar vuelta para cocinar el crepe del otro lado, otros 15 segundos. Repetir hasta usar toda la pasta, agregando rocío vegetal al sartén entre un crepe y otro según sea necesario.
Para el relleno, mezclar en un bowl tomates secos, ricota, huevo, queso parmesano, sal, pimienta y nuez moscada. Para armar los crepes, colocar aproximadamente 2 cucharadas de relleno sobre cada crepe y enrollar. Colocar la mitad de la salsa de tomate en una asadera y acomodar cada crepe sobre la salsa sin que se superpongan. Verter el resto de la salsa sobre los crepes y espolvorear con el queso. Hornear durante 15 minutos o hasta que el relleno esté caliente y la superficie gratinada. Dejar reposar unos minutos y servir con salsa extra si se desea y con hojas de albahaca fresca.

Notas
* Se pueden usar tomates secos conservados en aceite.
**Se puede licuar la rúcula en una procesadora y en la misma mezclar todos los ingredientes de la pasta de crepes. Si no se cuenta con licuadora o procesadora se puede picar finamente la rúcula.

Información nutricional
Por porción (2 crepes): Calorias 472, Lípidos 25 g (10.9 g saturados), Colesterol 183 mg, Sodio 1151mg , Carbohidratos 35g, Fibra 4g, Proteínas 25 g

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Spinach and Ricotta Cannelloni

5/22/2014

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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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Arugula Crepes with Sun-dried Tomatoes & Ricotta filling Crepes de Rúcula rellenos con ricotta y tomates secos

Whole-Grain Linguini with Cranberries and Gorgonzola

Spinach and Ricotta Cannelloni

Bienvenidos a mi cocina!

Welcome to my kitchen!

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