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Spinach and ricotta pancakes Recipe

Name: Spinach and ricotta pancakes
Total time: 45 min
Yield: 4
Ingredients: 1 large onion, halved and sliced butter; 1 clove garlic, crushed; 1 bag spinach, washed; 1 × 250g tub ricotta; 1 lemon, zested; 50g parmesan, grated; 8 (look for ones without added sugar) ready-made pancakes; 350g jar tomato pasta sauce, good quality

olivemagazine

Ready-made-pancakes are used as an alternative to pasta in this delicious Italian-inspired dish with creamy ricotta, spinach and tomato sauce.

Ingredients

1 large onion, halved and sliced butter

1 clove garlic, crushed

1 bag spinach, washed

1 × 250g tub ricotta

1 lemon, zested

50g parmesan, grated

8 (look for ones without added sugar) ready-made pancakes

350g jar tomato pasta sauce, good quality

Method

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.

Mix in the ricotta, lemon zest and half the parmesan and season. Divide between 8 pancakes and roll each one up to make an evenly filled tube.

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.

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