Crepes with ricotta and arugula – Crespelle con ricotta e rucola
This is a quick and delicate crepe recipe. I often serve them together with Crepes with prosciutto and mozzarella.
Ingredients:
For the filling:
10 oz. ricotta
2 oz. fresh finely chopped arugula
6 Tbsp. heavy cream
3 Tbsp. fresh ground Parmesan
salt to taste
For the tomato sauce:
1/2 cup tomato sauce
1 Tbsp. butter
salt to taste
Instructions:
1. First prepare the crepes and set them aside.
2. In a bowl prepare the filling by mixing the ricotta, heavy cream, parmesan and a pinch of salt. Then mix in the finely chopped arugula.
3. Now spread the filling generously on the crepes.
4. Fold them in half twice making a triangle shaped crepe.
5. Grease a baking sheet with butter and lay them so that they overlap slightly.
6. Add a dot of butter on each crepe Then sprinkle them all with fresh ground parmesan to each one.
7. Bake for about ten minutes or until they start to brown in a preheated oven at 375 degrees.
8. In the meantime warm the tomato sauce, butter and a pinch of salt in a sauce pan. .
9. Serve the crepes hot with a spoon or two of tomato sauce.
Notes:
This dish is served as a first course, but it’s already complete by itself. Maybe you can serve as a second course a light salad. This combination is best suited for the summer.
