spinner
Food & Wine
© Quentin Bacon

Tell Us What You Think

Crespelle with Ricotta and Marinara

Average Rating

 From 2 ratings.

User Reviews

rating bholzem
Very easy and delicious!  I added sliced proscuitto to the filling for an added touch and more texture.
rating markoje2

recipe tools

Printer-Friendly Page Printer-Friendly Page
RSS RSS
AddThis
Email to a Friend

Crespelle with Ricotta and Marinara

  • make ahead MAKE-AHEAD
  • Vegetarian VEGETARIAN
  • staff favorite STAFF FAVORITE
ACTIVE TIME: 45 MIN
TOTAL TIME: 2 HRS 10 MIN
SERVES: 4

In this recipe, adapted from Wine Bar Food by Tony Mantuano and his wife, Cathy, lush ricotta-filled crêpes bake in a rich marinara sauce. The Mantuanos like to pour a Tuscan red blend with the crêpes, like the cherry-inflected 2004 Monte Antico. Also try: the juicy 2006 Tuttobene Rosso.

ingredients

CRESPELLE

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup milk
  • 1 tablespoon melted unsalted butter
  • Olive oil

FILLING

  • 1 1/2 cups ricotta cheese
  • 1 tablespoon chopped parsley
  • 2/3 cup freshly grated Parmigiano-Reggiano cheese
  • Salt and freshly ground pepper
  • 1 1/2 cups marinara sauce
directions
  1. Make the crespelle: In a medium bowl, whisk the flour with the salt. In a small bowl, whisk the eggs with the milk. Whisk the egg mixture into the flour mixture until smooth. Whisk in the melted butter until just blended. Cover the batter and refrigerate for 1 hour.
  2. Heat a 10-inch nonstick skillet over moderately high heat. With a paper towel, rub the skillet with olive oil. Pour in 1/4 cup of the crespelle batter and tilt the skillet to distribute the batter. Cook the crespella until golden brown on the bottom, 2 minutes. Flip and cook until browned in spots, 1 minute longer. Invert the crespella onto a baking sheet. Repeat with the remaining batter, rubbing the pan with oil as needed. You should have 8 crespelle.
  3. Make the filling: Preheat the oven to 375°. In a medium bowl, blend the ricotta with the chopped parsley and 1/3 cup of the Parmigiano-Reggiano cheese. Season the filling with salt and pepper.
  4. Lay the 8 crespelle on a work surface. Spread 2 rounded tablespoons of the ricotta filling over half of each crespella. Fold the crespelle over the filling, then fold them in half again to form quarters.
  5. Spread half of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the filled crespelle in the dish in a single layer, overlapping them slightly. Top with the remaining marinara sauce and sprinkle with the remaining 1/3 cup of Parmigiano-Reggiano cheese. Bake for about 25 minutes, until golden brown and bubbling; serve.