Mana's Spinach Ricotta Roll Recipe - Cooking Index
Mana's Spinach Ricotta Roll Recipe - Cooking Index
| 400 | Cooked spinach - (fresh or frozen) | |
| 500 | Ricotta cheese | |
| 5 | Fresh parsley - chopped | |
| 3 | Egg whites | |
| 100 | All-purpose flour | |
| 350 | Water | |
| 100 | Parmesan cheese - finely grated | |
| 500 | Marinara sauce | |
| Olive oil |
1. Preheat oven to 160 FC . Cook or thaw spinach and squeeze dry. Season with a little salt and pepper; set aside.
2. Mix ricotta cheese with grated Parmesan cheese and chopped parsley; set aside.
3. Make the crepe batter: mix together egg whites, flour and water, then beat with a wire whisk to get rid of lumps.
4. Cook the crepes: lightly coat a crepe pan with olive oil and heat to medium. Ladle 40 ml 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.
5. When the crepes are cooked, assemble the rolls: spoon 50 ml of ricotta cheese mixture and 20 ml spinach mixture on each crepe. Fold or roll each crepe to seal in mixture.
6. Make and cook the casserole: place rolled crepes in a greased rectangular casserole dish. When the pan is full, spoon marinara sauce over crepes. Bake at 160 FC for 15 to 20 minutes. Serve with grated Parmesan cheese.
Author's Notes: Mana's spinach ricotta roll is a dish my roommate makes. She got the recipe from her Italian mother. I hope you like it as much as I do.
If you don't have a crepe pan, you can use a small frying pan. You can make your own marinara sauce, or use a prepared marinara or spaghetti sauce.
Source:
Kathy Blain Organization: California State University, Chico
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