I came home the other day from an early morning meeting starving and decided to see what I could throw together for lunch, using "extra" ingredients that I had on hand, without dipping into next week's menu items. I love cannelloni, and spinach, ricotta, and potatoes were the "extra" ingredients! Works for me! The best thing about this is, I ended up with more than I needed for lunch, so I tossed the rest in the freezer for a future meal! These were yummy!
Basic Cannelloni Crepes--"The Frugal Gourmet Cooks Italian" Jeff Smith
1 cup water
1 cup all-purpose flour
pinch of salt
Peanut oil (I used olive oil)
Place the eggs in a blender. Add the water, flour, and salt and blend until smooth. Scrape down the sides and blend again. Heat a 10-in. nonstick frying pan and lightly oil the pan. Ladle 1/4 cup of the batter into the pan and quickly turn the pan to evenly coat the bottom with batter. Cook on one side only until dry on the top, about a minute. These should be only very lightly browned and not too dry, so that pan should not be too hot. Lightly oil the pan before cooking each crepe. Separate the crepes with wax paper until ready to use. The noodles can be refrigerated overnight if you seal them in a plastic bag.
Fresh Tomato Sauce Sicilian (see past post on this)
Ricotta, Spinach, and Potato Filling--"The Frugal Gourmet Cooks Italian" Jeff Smith
1 1-pound potato (I used 2 medium-sized ones)
1/2 cup frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese
1 cup ricotta cheese
salt and pepper to taste
1 egg yolk
Boil the potato in the skin about 35 mintues or until tender when a knife is inserted. Drain and allow to cool. (I stuck my two in the microwave and cooked them quickly.) Peel the potato skin and run the potato through a potato ricer into a mixing bowl along with the remaining ingredients. (I just coarsely chopped my potatoes as I mixed the filling together. Remember, I was starving!) Mix together well.
To fill the crepes, spoon some of the mixture onto the center of each crepe. Roll up and place seam side down in a sauced casserole or baking dish. Pour any remaining sauce over the cannelloni. Sprinkle some grated Parmesan cheese over top. Bake at 375 until filling is heated through.