Recipe Overview
Known in many Italian kitchens as crespelle alla fiorentina, this dish transforms thin savory crêpes into elegant cannelloni filled with ricotta and spinach. The result is lighter than a pasta sheet preparation, yet deeply satisfying, especially when finished with a soft pink sauce made from béchamel and tomato.
Ingredients
Base recipe = 6 servings.
- 12 fresh crêpes
- 900 g fresh ricotta, drained overnight
- 2250 g fresh spinach, blanched, squeezed dry, and finely chopped
- 2 g freshly grated nutmeg
- Sea salt and black pepper, to taste
- 240 ml béchamel sauce
- 120 ml tomato sauce
- 135 g Parmigiano Reggiano, finely grated
- 40 g unsalted butter, for pans and baking dish
Preparation
- Prepare the filling: Combine ricotta, chopped spinach, nutmeg, salt, and pepper. Fold in 1 to 2 tablespoons of cooled béchamel and a portion of the Parmigiano to bind the mixture. Transfer to a piping bag for clean assembly.
- Fill and roll: Pipe a line of filling along each crêpe and roll into neat cannelloni. Trim the ends if you want a more refined presentation.
- Make the sauce: Warm the béchamel with the tomato sauce until you have a delicate pink sauce with a smooth, light consistency.
- Set and arrange: Lightly butter a skillet and briefly toast the cannelloni to help them hold their shape. Transfer to a buttered baking dish.
- Finish and bake: Spoon over the pink sauce, sprinkle with the remaining Parmigiano, and bake at 325°F / 165°C for 5 to 8 minutes, until heated through and lightly bubbling.
- Serve: Plate immediately on warm dishes and finish with extra sauce if desired.
History & Tradition
Crêpe cannelloni, often associated with Florence and central Italian home cooking, reflect a more delicate alternative to sheet pasta. The dish is especially beloved for festive family lunches and refined vegetarian menus, where ricotta, spinach, béchamel, and Parmigiano come together in a style that feels both rustic and elegant.
Chef Notes
- Drain the ricotta well overnight so the filling stays light and not watery.
- Squeeze the spinach very thoroughly after blanching to keep the texture refined.
- Do not overbake; this preparation should remain delicate, creamy, and soft.
Nutrition (per serving, estimate)
| Calories | ~420 kcal |
| Protein | ~18 g |
| Carbohydrates | ~32 g |
| Fat | ~25 g |
| Fiber | ~4 g |