Ready-made pancakes are used as an alternative to pasta in this delicious dish with creamy ricotta, spinach and tomato sauce.
Serves4
Prep time30 minutes
Cook Time30 minutes
Difficulty Medium
Ingredients
1 large onion halved and sliced
1 clove garlic crushed
1 bag spinach washed
250g ricotta
440g of Fragata stoneless black Hojiblanca olives
1 lemon zested
50g parmesan grated
8 ready-made pancakes - look for ones without added sugar
350g jar good quality passata
Method
1.
Heat the oven to 200C/fan 180C/gas 6. Cook the onions in a knob of butter in a large pan, until soft, caramelised and dark golden. Add the garlic and spinach and cook until the spinach is completely wilted. Cool.
2.
Mix in the ricotta, lemon zest, half the parmesan, and season. Divide between 8 pancakes and roll each up to make an evenly filled tube.
3.
Spread ⅓ of the sauce on the bottom of a baking dish. Sit the pancakes side by side in the dish (like cannelloni). Pour the rest of the sauce over. Sprinkle over the rest of the parmesan. Bake for 25-30 minutes until bubbling and the cheese is golden.
