Ricotta and Spinach Crepe Cannelloni
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade crepes filled with ricotta, spinach, turkey, walnuts, and herbs, then baked in marinara and béchamel sauces with melted cheese. An elegant, substantial pasta-like main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 500 gr ricotta (, please refer to my video if you want to make it yourself)
- 2/3 cup chopped turkey ham
- 1 cup grated parmesan
- 200 gr fresh spinach (, wilted then squeezed and chopped)
- 1/3 cup chopped walnuts
- 2 tbsp chopped parsley
- 1/4 tsp ground nutmeg
- salt to taste
- black pepper to taste
- 1 egg (, lightly beaten)
- 8 crepes (, please refer to my video on how to make them)
- 2 cups marinara sauce (, adjust accordingly)
- 1 cup bechamel sauce (, adjust accordingly)
- 1 1/2 cup grated mozzarella (, adjust accordingly)
- some grated parmesan cheese (, for the top)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 2293mg
- Total sugar
- 35g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1229mg
- Calcium
- 791mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2293MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.