Spinach-and-ricotta-cannelloni

Spinach and ricotta pancake cannelloni

Swap pasta for pancakes and give this classic dish a deliciously satisfying twist

By , 22 February 2018

(9 votes)

Spinach and ricotta pancake cannelloni
  • 50 Mins

  • Serves: 4

  • Price: 59p per serving

Nutritional Info
Each 323g serving contains
  • Energy

    1473KJ

    352KCAL

    18%
  • Fat

    15.8g

    med

    23%
  • Saturates

    7.8g

    high

    39%
  • Sugars

    5.2g

    low

    6%
  • Salt

    0.84g

    low

    14%
of your reference intake.
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
  • Preheat the oven to 180C/160C Fan/Gas 4.

  • To make the pancake batter, whisk together the flour, milk and 2 of the eggs until smooth.

  • 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.

  • 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).

  • In a separate bowl, stir together the spinach, ricotta and remaining egg. Season with pepper.

  • 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.

  • Put the pancake ‘cannelloni’ in an ovenproof dish; cover with the passata and sprinkle with the grated Parmesan.

  • Bake for 15 mins, or until bubbling. Serve seasoned with freshly ground black pepper.