Cannelloni di Ricotta e Spinaci (Cannelloni with Ricotta and Spinach)

11:30 am on 17 March 2014

(Serves 6)

For the crespelle, or crepes


  • 3 eggs
  • 125ml cold milk
  • 125ml cold water
  • clarified butter
  • 105g plain flour
  • salt
  • 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
  • salt
  • 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.

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