- Exported from MasterCook
MANA'S SPINACH RICOTTA ROLL
4 Preparation Time :
Categories : Entrees Italian
Vegetables Usenet
Amount Measure Ingredient -- Preparation Method -- -- --
12 oz Spinach, cooked
-(fresh or frozen)
2 c Ricotta cheese
1 T Fresh parsley, chopped
3 Egg whites
1 c Flour, all-purpose
1 1/3 c Water
1/2 c Parmesan cheese,
-finely grated
2 c Marinara sauce
Olive oil
Preheat oven to 325 degrees F. Cook or thaw spinach and squeeze dry.
Season with a little salt and pepper; set aside.
Mix ricotta cheese with grated Parmesan cheese and chopped parsley; set
aside.
MAKE THE CREPE BATTER: Mix together egg whites, flour and water, then beat
with a wire whisk to get rid of lumps.
COOK THE CREPES: Lightly coat a crepe pan with olive oil and heat to
medium. Ladle 2 1/2 T 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. When the crepes are cooked, assemble the rolls: spoon 2 rounded T of
ricotta cheese mixture and 1 T spinach mixture on each crepe. Fold or roll
each crepe to seal in mixture.
MAKE AND COOK THE CASSEROLE: Place rolled crepes in a greased rectangular
casserole dish. When the pan is full, spoon marinara sauce over crepes.
325 degrees F. for 15 to 20 minutes. Serve with grated Parmesan
cheese.
6-inch
can make your own marinara sauce, or use a prepared marinara or spaghetti
sauce.
NOTES:
An Italian vegetable casserole with spinach and cheese -- Mana's spinach
ricotta roll is a dish my roommate makes. She got the recipe from her
Italian mother. I hope you like it as much as I do.
: Difficulty: moderate.
1 hour preparation,
20 minutes baking.
: Precision: approximate measurement OK.
: Kathy Blain
: Organization: California State University, Chico, California, USA
: kgb
csuchico.EDU lll-crg!csuchico!kgb
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