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Savoury pancake cannelloni with ricotta and spinach

Preparation and cooking time
35 min
4 persons
  • 160g/5.6 oz flour
  • 400ml/14 fl oz milk
  • 2 eggs
  • 30g/1 oz butter
  • Pinch of salt
  • 1 tablespoon olive oil
  • 2 onions, finely chopped
  • 2 cloves of garlic, minced
  • 800g/1.7 lbs can of peeled tomatoes
  • 1 pack of cherry tomatoes, halved
  • A few fresh basil leaves, coarsely chopped
  • Salt and pepper
  • 250g/8.8 oz spinach, washed and coarsely chopped
  • 500g/1.1 lbs ricotta
  • 1 clove of garlic, minced
  • 100g/3.5 oz grated Parmesan
  • 1 tablespoon basil, finely chopped
  • Nutmeg
  • Salt and pepper
  • 150g/5.2 oz buffalo mozzarella, sliced
  • A few basil leaves

Pancakes: Mix the flour with the milk and eggs. Season with a pinch of salt. Melt the butter in a pancake pan and add to the flour mixture. Mix to form a smooth batter. Heat the pan over a medium heat and add aportion of batter, turning the pan to spread the batter evenly. Flip the pancake as soon as the edges become crisp and fry for 1 more minute.Tomato sauce: Heat the olive oil in a saucepan and sauté the onions and garlic until transparent. Stir in the canned tomatoes. Add the cherry tomatoes and basil. Simmer for 15 minutes with the lid on. Season with salt and pepper. Set aside.Filling: Mix the spinach and ricotta in a bowl. Add the garlic, Parmesanand basil. Season with nutmeg, salt and pepper. Mix well, setaside.Preheat the grill in the oven. Cover the base of a large ovendish with a thin layer of tomato sauce. Spread some of the cheese mixture over the first pancake, roll it up and place in the dish. Repeat with the rest of the pancakes, arranging them attractively in the dish. Cover with a generous layer of tomato sauce and the mozzarella. Place under the grill for 5 minutes until the mozzarella has developed a nice golden-brown crust. Garnish with fresh basil.