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Crêpes Cannelloni — Ricotta & Spinach

A classic Florentine baked pasta of delicate crêpes filled with ricotta and spinach, napped with a light tomato béchamel, and finished with Parmigiano Reggiano for a soft, elegant, comforting first course.

🍝 Baked Pasta 🇮🇹 Florentine 🥬 Vegetarian Tier 2
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Crêpes cannelloni filled with ricotta and spinach, baked with tomato béchamel and Parmigiano

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.

Recipe Timing

Base yield: 6 servings. The supplied recipe lists 35 minutes preparation and 20 minutes cooking, for 55 minutes total. Overnight ricotta draining is an advance step; no exact duration was supplied.

Connected Experience

Open the ingredient graphics for their linked guides. The serving calculator updates ingredient quantities, inventory requirements and estimated production labor together.

Ingredients

Base recipe = 6 servings. Minimum production = 6 servings. Each started six-serving batch carries the full labor allowance.

Ingredients, inventory requirements and labor use the same planned serving count.

  • Fresh crêpes - Tuscany Cuisine ingredient graphicFresh Crêpes12 each — prepared componentfresh_crepes
  • Fresh Ricotta ingredient graphicFresh Ricotta900 g — drained overnightTC-DAIRY-RICOTTA-001
  • Fresh Spinach ingredient graphicFresh Spinach2250 g — blanched, squeezed dry, and finely choppedfresh_spinach
  • Nutmeg ingredient graphicNutmeg2 g — freshly gratedSPICE-NUTMEG-001
  • Sea Salt ingredient graphicSea Salt5 g — to taste; 5 g base planning allowance from the supplied ingredient recordSPICE-SALT-0001
  • Black Pepper ingredient graphicBlack Pepper2 g — to taste; 2 g base planning allowance from the supplied ingredient recordSPICE-PEPPERCORN-BLACK
  • Béchamel Sauce ingredient graphicBéchamel Sauce240 mlbechamel_sauce
  • Tomato Sauce ingredient graphicTomato Sauce120 mltomato_sauce
  • Parmigiano Reggiano ingredient graphicParmigiano Reggiano135 g — finely gratedTC-DAIRY-PARMIGIANO-REGGIANO
  • Unsalted Butter ingredient graphicUnsalted Butter40 g — for pans and baking dishTC-DAIRY-BUTTER-001
Ingredient identity and planning notes

All ingredient quantities come from the supplied recipe. Salt (5 g) and pepper (2 g) are its planning allowances; final seasoning remains to taste. The spinach quantity remains 2,250 g as supplied, without inventing a blanching yield or changing it to baby spinach.

Recipe 202 uses crepecannelloni as its page slug and retains spinach-ricotta-crepes as an alias. Source ingredient aliases are kept beside existing library identities. Unconfirmed catalog mappings remain recipe-only and do not overwrite the shared registry.

All ten ingredient rows have assigned library or component graphics. Fresh crêpes use Crepes.webp, linked to the Tuscany Cuisine article Pancakes, Crepes and Tuscan Testaroli. The ingredient icon is expected in /engine/Pasta1/; Crespelle.webp remains the separate finished-dish photograph.

Fresh crêpes, béchamel and tomato sauce are prepared components. Their ingredient lists and separate production labor are not expanded or charged again by this page.

Preparation

Planning timing per six-serving batch: 35 prep min · 20 cook min · 6 plating min · 6 cleanup min. Overnight draining is an advance step, excluded from paid labor.
  1. 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.
  2. 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.
  3. Make the sauce: Warm the béchamel with the tomato sauce until you have a delicate pink sauce with a smooth, light consistency.
  4. Set and arrange: Lightly butter a skillet and briefly toast the cannelloni to help them hold their shape. Transfer to a buttered baking dish.
  5. 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.
  6. 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

Approximate nutrition values are retained from the supplied recipe and have not been recalculated.