Crepes Cannelloni

Crepes Cannelloni

Crepes Cannelloni



Servings:
4 to 6
Quantity
Ingredients
For the Crepes:
3 each
Large eggs
1/2 teaspoon
Kosher salt
2 cups
Whole milk
1 1/2 cup
All-purpose flour, sifted
1/4 cup
Unsalted butter, melted, milk solids removed
For the Sauce:
2 tablespoons
Extra virgin olive oil
1/2 each
Sweet onion, chopped
2 each
Fresh garlic, chopped
1/4 teaspoon
Chili pepper flakes
2, 28 oz. cans
Carmelina ‘e…San Marzano® Italian Chopped Tomatoes in Puree
3/4 teaspoon
Kosher salt
1/4 teaspoon
Black pepper
1/4 cup
Fresh basil, chiffonade
For the Filling:
2 tablespoons
Extra virgin olive oil
1/2 each
Sweet onion, chopped
2 each
Garlic clove, chopped
1/4 teaspoon
Chili pepper flakes
1 1/2 pounds
Sweet Italian sausage
3/4 teaspoon
Kosher salt
1/4 teaspoon
Black pepper
1 teaspoon
Fresh thyme, chopped
2 tablespoons
White wine
1 pound
Fresh ricotta cheese
1/4 cup + garnish
Fresh Parmesan cheese, grated, divided
1/4 teaspoon
Nutmeg

 

For the Crepes: In a large mixing bowl, whisk together eggs and salt. Add milk and whisk mixture to combine. Slowly add in flour to form a batter, mixing until flour is fully incorporated. In a flat, non-stick 8-inch crepe pan or skillet, brush with melted butter, and heat over medium heat. Ladle 1/3 cup of batter into the skillet, and swirl pan two times to spread evenly to coat. Cook crepe over medium heat, about 1 minute per side. Carefully remove finished crepe from pan and set aside. Repeat this step until the batter is done. You should have about 10 finished crepes.

 For the sauce: In a medium sauce pan, heat oil over medium high heat. Add onions and sauté until soft and translucent; about 3 minutes. Add garlic and chili pepper, and continue to cook another minute. Add Carmelina ‘e…San Marzano® Italian Chopped Tomatoes in Puree, salt and pepper. Stir to combine. Simmer sauce for 20 minutes over low heat. Stir in fresh basil, and remove from heat. Adjust seasoning if necessary.

For the filling: While sauce is simmering, in a large skillet, heat oil over medium high heat. Add onion and sauté until soft and translucent; about 3 minutes. Add garlic, and chili pepper flakes. Continue to cook for another minute; stirring occasionally. Add sausage, salt, pepper, and thyme; stir to combine. Cook sausage until browned and cooked through; about 15 minutes. Deglaze with wine, and let reduce for a minute. Stir to combine. Remove filling from heat and transfer to a bowl to cool; about 15 minutes. Once mixture has cooled, stir in ricotta, parmesan cheese, and nutmeg until thoroughly incorporated. Adjust seasoning if necessary.

To Assemble and Bake Cannelloni: Preheat oven to 425°F. Lay crepes flat onto a clean surface or cutting board.  Divide filling equally among the crepes. Roll crepes with your hand into a cannelloni shape; wrapping 1/3 of crepe lengthwise over filling, then rolling upwards. Placed rolled cannelloni seam-side down on clean surface. Once all the cannelloni are filled, set aside.

In an oven safe 13” X 9” casserole dish, spoon half of the tomato sauce onto the bottom; spreading evenly to cover. Arrange all the Crepes Cannelloni over the sauce. Top with remaining sauce, and sprinkle with remaining parmesan cheese. Bake in oven for 20 minutes until heated through and cheese is melted. Serve immediately. Mangia Bene!

  

Tip: This recipe can be made in advance to save on time. Make crepes and filling the day before. Finish with sauce and bake when you’re ready to serve!

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc. ™