Crepe Cannelloni with Ricotta and Spinach

Indulge in the creamy, savory layers of crepe cannelloni stuffed with ricotta and spinach, an iconic Italian dish that blends simplicity with elegance. This dish combines the silky texture of homemade crepes with a rich, cheesy spinach filling and a velvety béchamel and tomato sauce topping. Let’s dive into a step-by-step guide that brings authentic Italian flavor straight to your table.

Ingredients for Crepe Cannelloni

For the Crepes:

• 1 cup all-purpose flour
• 2 large eggs
• 1 ½ cups whole milk
• 2 tbsp melted butter
• ¼ tsp salt

For the Ricotta and Spinach Filling:

• 2 cups fresh ricotta cheese
• 300g fresh spinach (or 200g frozen)
• ½ cup grated Parmigiano-Reggiano
• 1 egg yolk
• ¼ tsp grated nutmeg
• Salt and black pepper to taste

For the Tomato Sauce:

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 can (400g) crushed tomatoes
• Salt, pepper, and fresh basil

For the Béchamel Sauce:

• 2 tbsp butter
• 2 tbsp flour
• 2 cups whole milk, warm
• Salt, white pepper, and a pinch of nutmeg

Step 1: Prepare the Savory Crepes

Combine flour, eggs, and milk in a mixing bowl and whisk until smooth. Add melted butter and salt. Let the batter rest for 30 minutes.

Heat a non-stick skillet over medium heat. Lightly grease it and pour in about ¼ cup of batter, swirling to coat the pan thinly. Cook for 1-2 minutes per side until lightly golden. Repeat to make around 10–12 crepes.

Step 2: Cook the Spinach and Mix the Filling

Blanch the fresh spinach in boiling water for 2 minutes, then transfer to an ice bath. Squeeze out excess water and finely chop.

In a bowl, mix the chopped spinach with ricotta, egg yolk, Parmigiano-Reggiano, nutmeg, salt, and pepper until creamy. This forms a rich, herbaceous filling with a melt-in-the-mouth texture.

Step 3: Prepare the Tomato Sauce

Heat olive oil in a pan and sauté minced garlic for 30 seconds. Add crushed tomatoes, salt, pepper, and torn basil leaves. Let it simmer for 15–20 minutes until slightly thickened. Set aside.

Step 4: Make the Creamy Béchamel

In a saucepan, melt butter, then whisk in flour to create a roux. Gradually add warm milk, whisking constantly until smooth. Cook for 6–8 minutes until the sauce thickens. Season with salt, white pepper, and a touch of nutmeg.

Step 5: Assemble the Cannelloni

Spread a thin layer of tomato sauce in a large baking dish.

Take a crepe, add 2 tablespoons of ricotta-spinach filling, and roll it into a log. Place seam-side down in the dish. Repeat until all crepes are filled.

Pour remaining tomato sauce over the cannelloni, followed by a generous layer of béchamel sauce. Finish with a sprinkle of grated Parmigiano-Reggiano.

Step 6: Bake to Perfection

Preheat your oven to 375°F (190°C). Bake the dish uncovered for 25–30 minutes, or until bubbling and golden on top. Let it rest for 10 minutes before serving.

Serving Suggestions

• Garnish with freshly chopped parsley or a drizzle of extra virgin olive oil
• Pair with a light salad of arugula, cherry tomatoes, and balsamic glaze
• Serve with a glass of Pinot Grigio or Chianti

Why This Crepe Cannelloni is Better Than Traditional Pasta Cannelloni

• Tender texture: Crepes are softer and more delicate than dry pasta tubes.
• Faster to make: No need to pre-boil pasta sheets or worry about breaking them.
• Richer flavor: Each layer absorbs the sauces, giving you uniform, flavorful bites every time.
• Freezer-friendly: You can freeze the entire dish before baking for up to one month.

Make-Ahead and Storage Tips

• Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze unbaked cannelloni covered tightly in foil. When ready to cook, thaw overnight and bake as directed.
• Reheat individual portions in the microwave or oven until heated through.

Variations to Try

1. Mushroom Ricotta Cannelloni

Replace spinach with sautéed mushrooms for an earthy twist.

2. Meat-Filled Crepe Cannelloni

Add cooked ground beef or Italian sausage to the filling for extra protein.

3. Pesto Béchamel

Mix a spoonful of pesto into the béchamel for a nutty, herbal kick.

Nutrition Breakdown (Per Serving)

Pro Tips for Authentic Results

• Always drain spinach well to prevent a watery filling.
• Let the crepe batter rest to develop flavor and remove air bubbles.
• Use full-fat ricotta for a creamier filling.
• Grate cheese fresh for better melting and flavor.

Frequently Asked Questions

Can I use store-bought crepes?

Yes, if you’re in a rush, pre-made crepes work, but homemade always yields the best flavor and texture.

Is béchamel sauce necessary?

Yes. It balances the acidity of the tomato and gives the dish its signature creamy top.

Can I make it gluten-free?

Absolutely. Use gluten-free flour for the crepes and sauce base.

Conclusion

Crepe cannelloni with ricotta and spinach is a classic that never fails to impress. It’s the perfect centerpiece for family dinners, special occasions, or a weekend indulgence. The combination of soft crepes, creamy filling, tangy tomato sauce, and smooth béchamel is the ultimate comfort food, crafted with Italian soul and culinary precision.

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