Crespelle with spinach, ricotta and chopped tomatoes

Crespelle with spinach, ricotta and chopped tomatoes

Made with Mutti Polpa

Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).

cooking sketch (COOK TIME: 60+ min)

cooking sketch Easy


For the crepes

  • 3 eggs
  • 400 ml of milk
  • Pinch of salt
  • 250 g 00 flour
  • 2 tbsp of Monini Delicato Extra Virgin Olive Oil (plus more to oil the pan)

For the filling

  • 200 g baby spinach
  • 1 garlic clove (crushed)
  • 1 tbsp of Monini Delicato Extra Virgin Olive Oil
  • 300 g ricotta cheese
  • 1/4 cup of grated Parmigiano Reggiano cheese
  • 1/4 cup grated Pecorino cheese
  • 2 eggs
  • 1 tbsp fewof parsley leaves
  • Salt and pepper
  • Nutmeg (1/4 teaspoon)
  • Zest of 1/2 lemon

For the sauce

  • 2 x 400g tin of Mutti Polpa Finely Chopped Tomatoes
  • 200 ml water
  • 2 garlic cloves (smashed)
  • 2 tbsp of Monini Classico Extra Virgin Olive Oil
  • Salt and pepper to taste
  • Fresh basil leaves

For the topping

  • 1 cup Parmigiano or pecorino
  • a few knobs of butter
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Crespelle with spinach, ricotta and chopped tomatoes: Method

  1. Sautee’ the spinach with garlic and oil, cover with a lid and cook until just wilted. Set aside to cool.
  2. Mix the ricotta with eggs, pecorino and Parmigiano, nutmeg, lemon zest, parsley and seasoning. Add the cooled spinach and mix to combine. Rest in the fridge to firm up for 30 minutes.
  3. Fry the garlic in the oil in a medium saucepan, add the Mutti Polpa and 200ml of water and bring to a simmer. Add some parsley or basil, turn the heat down, and cook gently for 25 minutes. Season with salt , pepper and fresh basil leaves .
  4. To make the crepes, beat eggs, milk, extra virgin olive oil and a pinch of salt in a large mixing bowl. Whisk in the flour to create a runny batter. Rest for 20 minutes.
  5. Melt some extra oil in a medium non-stick pan, ladle in a small amount of batter to cover the pan in a thin layer. Cook for 1-2 minutes then flip over and cook for another 30 seconds. Set aside and continue in this way until the batter is finished.
  6. Turn your oven to 200 C conventional, 180 C Fan forced.
  7. Ladle a little of the tomato sauce into the bottom of a rectangular oven dish, roughly 30 x 40cm.
  8. Fill each crepe with 1-2 tablespoons of the filling, fold into a triangle and place onto the tray. Repeat with the rest of the crepe, making super to only slightly overlap the onto the tray. You want them to be in one layer. Use 2 oven trays, if needed.
  9. Cover the folded crepes with of 3-4 spoonfuls of the tomato sauce (you will have some left over for a cheeky pasta!), dust with freshly grated Parmigiano or pecorino and a few knobs of butter.
  10. Bake for 30-35 minutes or until bubbly and golden and the edges of the crespelle look slightly crispy.

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Also made with: Mutti Polpa

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