This week I propose ricotta spinach cannelloni with whole wheat pumpkin crepes recipe. A super colorful meal, full of nutrients and exquisite! You will see how easy it is to turn a classic menu into an extraordinary source of energy!
Cannelloni in Argentina are traditionally prepared with crepe dough and not with pasta dough. But if you want to make them like this, this recipe is totally customizable! If you need a recipe for homemade whole wheat pasta, click here. Even so, I encourage you to try this way because they are delicious!
Let’s talk a bit about the recipe:
These spinach ricotta cannelloni with whole wheat pumpkin crepes are simple to make and don’t require a lot of experience. The ingredients are simple and easily accessible in any store. But unlike other whole wheat cannelloni recipes, these crepes require an extra step in their preparation.
Like any traditional crepe or pancake recipe, the ingredients to use are the same. The only difference is that in this version pumpkin is used for its preparation. And the proportions vary and are modified accordingly.
About the pumpkin:
Pumpkin is used cooked and pureed, in this way a smooth and homogeneous result is obtained in the crepes. To cook pumpkin it is recommended to do it in a way in which it does not lose flavor or absorb more liquid than it already has naturally. Therefore, the best way would be baked or steamed.
By way of preference, I cook it in the oven because its flavor is enhanced by losing most of its liquid. However, one truth about any recipe that is made with vegetables is that the result will depend on how much flavor it has or how fresh that vegetable is. Also the color varies according to the type and kind of pumpkin that is used.
About the crepe dough:
Like any crepe dough, it is recommended that it rest for at least 30 minutes in the refrigerator. In this way, the whole wheat flour particles are well hydrated and the dough is much better. Rather, the dough can be prepared the day before and in this way a better result is obtained.
Cooking is fast, usually a couple of minutes at low temperature. It is always recommended not to overcook so that the pancakes are soft and flexible. As soon as the edges come off, turn and cook on the other side for a few more seconds.
Due to the incorporation of pumpkin in the recipe, the appearance of these whole wheat crepes is a little more dense than the traditional ones. In the same way as traditional crepes, any kind of cannelloni can be prepared, using all kinds of ingredients for its filling.
About the filling:
This time the filling is based on ricotta and spinach. In general, I always prefer spinach because it has less stem and more leaves. In addition, it is a vegetable that can be directly sautéed if previously boiled. And in this way all the nutrients are preserved, enhancing its flavor even more.
The ricotta used this time I bought it at the market, I did not have time to prepare it at home. Even so, if you need to know how to do it or are interested in learning, I leave the link here. It is a recipe to keep in mind when it is difficult for us to find it easily. Also much cheaper than buying it.
About the cannelloni:
With this recipe you get 12 large cannelloni with a good amount of filling, which will make this a very filling dish. However, keep in mind that if you use a smaller pan, more crepes will come out. Therefore, a greater amount of cannelloni will be obtained.
As a general rule, a person eats satisfied with 2 or 3 cannelloni, made in this way, of this size and with a good amount of filling. Unless the sauce is accompanied by some type of meat, for example, less cannelloni will be eaten.
These cannelloni are finished cooking in the oven, at a medium high temperature. And it is done at a baking dish with its choice sauce. In this way, the cannelloni to be in contact with the sauce, prevents them from drying, burn the edges and be crispy.
Do you have any doubt or suggestion? Write me a comment at the end of this recipe 👇
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- Spinach 600 g / 21.16 oz / 1.32 lb
- Ricotta 500 g / 17.63 oz / 1.10 lb
- Onion M 2
- Bell pepper M ½
- Garlic 2
- Oregano, parsley, pepper, nutmeg, salt, etc.
- WHOLE WHEAT PUMPKIN CREPES
- Eggs M 4
- Whole wheat flour 250 g / 8.81 oz / 2 cups
- Pumpkin puree 250 g / 8.81 oz / 0.55 lb
- Skim milk 650 ml / 3 ¼ cup
- SAUCE OF CHOICE c/n
Whole wheat pumpkin crepes:
- In a bowl place the pumpkin puree and eggs. Mix.
- Add the milk. Mix.
- Gradually add the whole wheat flour and salt (previously sifted). Beat avoiding lumps. Cover and let it rest in the refrigerator for 30 minutes. Before cooking add the tablespoons of olive oil. Mix until homogenized.
- Cook in a non-stick pan at a low temperature previously sprayed with vegetable spray or a few drops of oil. As soon as the edges come off, turn and cook a few more seconds. Remove and stack to retain moisture.
- Sauté the onion, bell pepper, and minced garlic with a pinch of salt in a hot pan with a little oil.
- Add the previously washed and chopped spinach. Cook for a few minutes at maximum heat so as much water as possible evaporates.
- Remove from the heat, pour the preparation into a bowl and add the ricotta. Season to taste. Mix. Save on the refrigerator until cool.
- Assemble the cannelloni and place them in a baking dish. Add sauce to taste and spread.
- Cook in a preheated oven over medium high heat for 30-40 minutes.
- Chard can be used. It is chopped well and cooked sautéed in the pan like spinach.
- Store the pumpkin crepes in a closed container and in the refrigerator until use.
- Crepe dough tends to thicken during break. Add a little more milk if necessary.
- Consume preferably before 3 days.
- Can be frozen (3 months).