Tuscan favorite of pasta tubes filled with ricotta and spinach makes a delicious first course.
Prep Time: 15mins Cooking Time: 45mins Total Time: 1hour 30mins
10½ ounces spinach
1 medium egg
3 tbsp. tomato passata
9 ounces ricotta cheese Nutmeg (grated)
Salt and pepper
3½ ounces flour
2 medium eggs
1 cup milk
1¾ ounces butter (melted)
1¾ ounces butte
r 1¾ ounces flour
½ cup – 1 cup milk (as needed)
Salt and pepper
1. First, blanch the spinach for 2-3 minutes. Drain and pat dry using kitchen paper towel and finely chop.
2. In a large mixing bowl, combine the spinach with the egg, tomato passata, ricotta cheese, a little grated nutmeg and salt, and pepper.
3. Nest, prepare the crespelle batter. In a bowl, gradually add the flour to the eggs, and salt, milk, and melted butter. Mix thoroughly until silky smooth and allow to rest for half an hour.
4. Meanwhile, make the Bechamel sauce; in a deep, medium-sized pan melt the butter over moderate heat. Add the flour and mix to combine. Add the milk, ¼ cup at a time (as needed) to the butter and flour and slowly mix, taking care not to allow the mixture to clump.
5. As soon as all of the milk has combined, season with salt and pepper and add grated nutmeg. Cook over moderate to low heat for 10 minutes, while continually stirring.
6. In a large frying pan, melt a little butter.
7. In batches, add the batter to the pan, flipping over every 2-3 minutes, until lightly browned.
8. Spoon the spinach-cheese mixture into the center or each crespelle and gently roll into a long tubular shape, very similar to that of an enchilada.
9. Lightly grease a casserole dish with butter and line the casserole dish with each of the rolled crespelle. Cover with béchamel sauce prepared earlier.
10. Spoon on the tomato sauce, in a sufficiently small amount to just lightly stain the cream.
11. Bake at 240 degrees F for 20 minutes.