Cannelloni di Ricotta e Spinaci (Cannelloni with Ricotta and Spinach)
For the crespelle, or crepes
- 3 eggs
- 125ml cold milk
- 125ml cold water
- clarified butter
- 105g plain flour
- 1 tbsp olive oil
Combine the water, milk and eggs and gradually beat in the flour.
Add a pinch of salt and the oil and stir to amalgamate.
Cook the crepes in crepe pans using the clarified butter, laying the crepes on a clean flat tea towel as you go.
For the filling
- 1 bunch of spinach, cooked, cooled and squeezed through a clean tea towel
- 200g fresh ricotta
- 30g freshly grated Parmigiano
- 100g fresh mozzarella
- fresh whole nutmeg
- 2 egg yolks
Chop the spinach and place in a bowl with the three cheeses and mix.
Grate over some nutmeg and add a teaspoon of salt.
Mix in the yolks and fill the crepes.
For the sauce
- 200g unsalted butter
- 6 large or 12 small fresh sage leaves
Melt the butter and sage together over a low heat, making sure not to boil.
Set aside on the stove top while the crepes are heating.
Pre-heat the oven to 200°C.
Place the filled crepes in a single layer on a buttered oven tray and cook for 5 to 10 minutes until hot.
Serve the crepes on warm plates with the sage butter spooned over, and have some extra Parmigiano at the table for grating if desired.