Spinach & Ricotta Crepes with Roasted Tomato Sauce
Ingredients
- 6 Marcel's Ooh La La Gluten Free Crepes
Ricotta Filling:
- 400g firm ricotta cheese
- A few handfuls of spinach leaves, sautéed in a teaspoon of water & chopped with excess water squeezed out
- Salt to taste
- A little nutmeg to taste
- White pepper to taste
Roasted Tomato Sauce:
- 6 large tomatoes
- 4 cloves garlic
- ½ brown onion, finely chopped
- Sprig of thyme
- Sea salt
- Freshly cracked black pepper
- 1 teaspoon tomato paste
- Splash of dry white wine
- A handful of torn basil leaves
- Extra virgin olive oil
Instructions
Ricotta Filling:
- Mix the cheese & spinach together & season well with sea salt, pepper & nutmeg
- In a tray, arrange the tomatoes, garlic & thyme
- Drizzle with olive oil & sprinkle with sea salt & pepper
- Roast until the skins are dark & blistered
Roasted Tomato Sauce:
- Place roasted tomatoes & garlic into a food processor & blitz to a puree and strain.
- Sauté onion in olive oil until translucent
- Add the tomato paste & fry for 1 minute
- Add dry white wine & reduce until almost evaporated
- Add tomato puree
- Bring to a simmer and it is reduced by half taking care not to let it catch on the bottom
- Once sauce has reached desired consistency, add basil, salt, pepper, sugar and /or lemon juice to taste
- Roll some of the ricotta filling up in the crepes & place onto a baking tray seam facing down
- Drizzle with extra virgin olive oil
- Bake in an oven at 180C or until the crepes look puffed & golden
- Spoon hot tomato sauce onto a plate & carefully place 1 crepe carefully on top
- Garnish with fresh basil
