Recipes
Spinach and ricotta pancake cannelloni
Swap pasta for pancakes and give this classic dish a deliciously satisfying twist
Swap pasta for pancakes and give this classic dish a deliciously satisfying twist
(34 votes)
Cook: 50 Mins
Serves: 4
Price: 59p per serving
Nutritional Information
Each 323g serving contains
Energy
1473kj
352kcal
1473kj
352kcal
18%
Fat
15.8g
15.8g
Med
23%
23%
Saturates
7.8g
7.8g
Med
39%
39%
Sugars
5.2g
5.2g
Med
6%
6%
Salt
0.84g
0.84g
Med
14%
14%
of your reference intake.
Typical energy values per 100g:
456kj/109kcal
Typical energy values per 100g:
456kj/109kcal
Ingredients
125g plain flour
200ml semi-skimmed milk
3 medium eggs
1tsp rapeseed oil
300g frozen spinach, defrosted and drained
250g ricotta
200ml passata with basil
30g Parmesan, grated
Method
1
Preheat the oven to 180C/160C Fan/Gas 4.
2
To make the pancake batter, whisk together the flour, milk and 2 of the eggs until smooth.
3
Heat a small nonstick frying pan. Brush with a little of the oil and pour in a spoonful of the pancake batter. Tilt the pan to cover the base in a thin layer.
4
Cook for 1-2 mins on each side, until lightly coloured. Move to a plate once cooked and repeat with the remaining oil and batter until you have used up all the mixture (makes 8 pancakes).
5
In a separate bowl, stir together the spinach, ricotta and remaining egg. Season with pepper.
6
For each pancake, put a couple of heaped spoonfuls of the spinach mixture on one side and roll up. Repeat with all of the pancakes.
7
Put the pancake ‘cannelloni’ in an ovenproof dish; cover with the passata and sprinkle with the grated Parmesan.
8
Bake for 15 mins, or until bubbling. Serve seasoned with freshly ground black pepper.