Don't miss another issue…      Subscribe

Mana's Spinach Ricotta Roll

 
459
Mana's Spinach Ricotta Roll Mana's Spinach Ricotta Roll Mana's Spinach Ricotta Roll

Spinach and ricotta seasoned with parmesan rolled inside crêpes then baked with a savory marinara sauce. Italian flavor with a French twist.

Yield

4

servings

Prep

20

min

Cook

35

min

Ready

1

hrs

 

Ingredients

12 ounces spinach
cooked
2 cups ricotta cheese
1 tablespoon parsley leaves
chopped
3 large egg whites
1 cup all-purpose flour
1 ⅓ cups water
½ cup Parmesan cheese
finely grated
2 cups marinara sauce
olive oil
*

Directions

Preheat oven to 325℉ (160℃).

Cook or thaw spinach and squeeze dry. Season with a little salt and pepper; set aside.

Mix ricotta cheese with grated Parmesan cheese and chopped parsley; set aside.

Mix together egg whites, flour and water, then beat with a wire whisk to get rid of lumps.

Lightly coat a crepe pan with olive oil and heat to medium.

Ladle 2½ tablespoon crepe batter into heated pan. The crepe batter should lightly cover the bottom of the pan in a thin layer. Tilt pan to cover evenly.

When edges of crepe turn lacy and brown and crepe is cooked through, remove crepe and stack on a plate. Continue until all the batter is used.

When the crepes are cooked, assemble the rolls: spoon 2 rounded tablespoon of ricotta cheese mixture and 1 tablespoon spinach mixture on each crepe.

Fold or roll each crepe to seal in mixture. Place rolled crepes in a greased rectangular casserole dish. When the pan is full, spoon marinara sauce over crepes.

Bake at 325℉ (160℃). for 15 to 20 minutes. Serve with grated Parmesan cheese.

undefined

Note:

If you don't have a crepe pan, you can use a small (6-inch) non-stick frying pan. You can make your own marinara sauce, or use a prepared marinara or spaghetti sauce.

Feel free to sprinkle some extra cheese on top before baking.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Marlene

Wow, these look absolutely amazing! I can't wait to make them myself. My family loves stuffed cannelloni but it's so much work to make them, I never thought of using crepes instead.

大约 13 年 ago

United States

I tried the recipe but found the water/flour a problem. Added the two it came out total watery. So I gradually kept adding more flour to thicken a bit. Also, when cooked they didn't turn brown.
Totally disappointed. I will make my own crepes.
P2

接近 3 年 ago

Nutrition Facts

Serving Size 282g (9.9 oz)
Amount per Serving
Calories 33636% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 596mg 25%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 5%
Sugars g
Protein 38g
Vitamin A 32% Vitamin C 9%
Calcium 30% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed