Cannelloni of Crespelle with Ricotta and Spinach

Represent a rich and tasty first course. These are crepe cannoli stuffed with a classic spinach and ricotta filling, wrapped in a velvety béchamel sauce and au gratin in the oven, obtaining a golden and irresistibly crunchy crust. The recipe, as simple as it is delicious, will be made in a revisited version, using crepes instead of the original fresh pasta. This traditional dish consists of rolled egg pasta stuffed with meat or cottage cheese, covered with béchamel sauce and a middle layer of tomato sauce. In the 60s/70s, it reached the height of success, becoming a classic of Sundays with the family, loved and appreciated from north to south. This type of stuffed pasta in the Italian gastronomic scene has seen the light of day in fairly recent times, unlike other variants of stuffed pasta. Now let's see what we need to make our Crespelle Cannelloni with Ricotta and Spinach. Ingredients for the crepes 200 grams of white flour 4 eggs 500 ml of milk 1 tablespoon of extra virgin olive oil salt a knob of butter You will also need 250 grams of ricotta cheese 250 grams of boiled spinach 1 clove of garlic extra virgin olive oil salt 100 grams mozzarella 1 pack of Tomato Sauce Ingredients for the béchamel sauce 1 liter of milk 100 grams of butter + a tablespoon for browning the cannelloni 120 grams of white flour salt nutmeg Steps Prepare the crepes by placing the 4 eggs in the planetary mixer with a pinch of salt and start whipping them. Add the oil, milk and gradually the flour, taking great care to avoid the formation of lumps. We add, to taste, the grated nutmeg. Once ready, cover it with plastic wrap and let it rest for an hour. Now let's move on to making the béchamel sauce: put the butter in a saucepan, bring to the heat and melt; Add the 120 grams of 00 white flour and mix carefully with a whisk. When our roux is golden, add the previously heated milk in a trickle, stirring constantly, and mix carefully until you get a velvety sauce. Prepare the filling by chopping the spinach with a half moon or a food processor. In a pan, put a drizzle of oil, a clove of garlic and let it flavor. Add the boiled and chopped spinach and cook for about 15 minutes. Add the ricotta to the spinach and season with salt. Prepare the crepes and put a knob of butter in a non-stick pan, let it melt and pour a ladle of batter, making sure to spread it well throughout the pan. When the edges of the crepe begin to color, turn it over and finish cooking. Continue to prepare the crepes until the dough is used up. In the center of each crepe put the spinach filling, a small piece of mozzarella and close the cannellone style. Arrange the cannelloni in a baking dish, cover with the béchamel sauce and distribute the Tomato Sauce on top of the béchamel. Bake at 200 degrees until golden brown. Our Crepe Cannelloni with Ricotta and Spinach with Tomato Sauce are to be served.