Mana's Spinach Ricotta Roll

Course : Italian
Source:
Serves: 4
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Ingredients:

1 pound cooked spinach -- fresh or frozen
1 pound ricotta cheese -- part skim milk
1/4 cup fresh parsley -- chopped
3 large egg whites
3/4 cup all-purpose flour
1 1/2 cups water
1 cup parmesan cheese -- finely grated
2 cups marinara sauce
2 tablespoons olive oil
---preheat oven to 160 c.
1 package cook or thaw spinach and squeeze dry. season with a little salt and pepper; set aside.
1 pound cooked spinach -- fresh or frozen
1 pound ricotta cheese -- part skim milk
1/4 cup fresh parsley -- chopped
3 large egg whites
3/4 cup all-purpose flour
1 1/2 cups water
1 cup parmesan cheese -- finely grated
2 cups marinara sauce
2 tablespoons olive oil
---preheat oven to 160 c.
1 package cook or thaw spinach and squeeze dry. season with a little salt and pepper; set aside.
 

Preparation / Directions:

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. 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 C for 15 to 20 minutes. Serve with grated Parmesan cheese. Author's Notes: 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 sauc


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