Crepes lasagne with rapini and ricotta

A good and fast alternative both to the classic crepes and the classic cannelloni filled with the largely used combination Ricotta and spinachs.

Time of cooking

30 minutes



What did I use

a cutting board, a bowl, a pan, a baking tray


For the crepes, the basic recipe is here:

For the filling

Frozen rapini: 7/8 cubes

Ricotta: 250 gr

Minced Grana Padano or Parmesan: 2 spoons

Salt/pepper as required

How did I do

I cooked the rapini in the pan with a little oil; when the cooking was finished, I added salt and pepper.

In a bowl, I mixed ricotta with a pinch of salt to make it more compact then I added the rapini mixing until the filling was well amalgamated.

I buttered the baking tray and put the first crepe on the bottom, then I covered it with the Ricotta and rapini dough spreading it all around the surface.

I continued to put crepe and filling until they finished, keeping the crepe as a last layer.

I added little fleaks of butter and Parmesan on the surface.

I cooked at 200°C for about 20 minutes and served hot.

Buon appetito!

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