Ricotta and Spinach Crepe Cannelloni
Argentine style cannelloni using homemade crepes filled with homemade ricotta, spinach, walnuts, parmesan and topped with marinara sauce and cheeses! Yes, delicious indeed!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 gr ricotta (, please refer to my video if you want to make it yourself)
- 2/3 cup chopped turkey ham
- 1 cup grated parmesan
- 200 gr fresh spinach (, wilted then squeezed and chopped)
- 1/3 cup chopped walnuts
- 2 tbsp chopped parsley
- 1/4 tsp ground nutmeg
- salt to taste
- black pepper to taste
- 1 egg (, lightly beaten)
- 8 crepes (, please refer to my video on how to make them)
- 2 cups marinara sauce (, adjust accordingly)
- 1 cup bechamel sauce (, adjust accordingly)
- 1 1/2 cup grated mozzarella (, adjust accordingly)
- some grated parmesan cheese (, for the top)
Instructions
- 1
In a bowl, add in ricotta, ham, spinach, walnuts, parsley, nutmeg, salt and black pepper to taste. Mix everything well. Adjust seasoning if needed.
- 2
Add the egg and mix until well combined. Divide the filling equally into 8 portions.
- 3
Spoon some marinara sauce into a 7.75x12.5 inch (20x32 cm) baking and spread evenly. Set aside.
- 4
Place 1 portion of filling on lower third of a crepe. Roll it tightly and place it in the prepared baking dish, seam side down. Continue with the rest of the filling and crepes. Place the cannelloni snugly to each other.
- 5
Cover them with more marinara sauce, followed by bechamel sauce. Lastly sprinkle some shredded mozzarella and grated parmesan.
- 6
Bake in a preheated oven at 360ºF (180ºC) for 30 minutes or until the filling is hot through and the cheeses are nicely browned. Leave for 5-10 minutes to cool a bit before serving. Enjoy!