Cannelloni Verdi a la Bolognese

Cannelloni Verdi a la Bolognese

Spinach Crepes

Ingredients

• 3 large eggs
• 1/2 teaspoon salt
• 1/4 cup melted butter
• 1/2 cup plus 2 tablespoons water
• 1/4 cup spinach, cooked and squeezed dry
• 3/4 cup flour

Instructions

Put all ingredients  in blender and process until smooth. Let rest 2 hours in the refrigerator. Use 7 inch crepe pan to make 16 crepes.

Filling

Ingredients

• 1 cup onion, finely chopped
• 1 tablespoon butter
• 1 1/2 cup ricotta cheese
• 1/2 cup parmesan cheese
• 1 1/2 chicken breasts, cooked and minced in food processor
• 1 cup Italian sausage, cooked and minced in food processor (see recipe for homemade below)
• 2 tablespoons minced parsley
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

Saute onion in butter until translucent. Mix all filling ingredients together. Make 16 cannelloni by forming a 1 ” log in the middle of crepes and bringing up each side over the filling.

Tomato Sauce

Ingredients

• 15 ounces tomato sauce
• 2 tablespoons olive oil
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1 clove garlic, minced

Instructions

Combine all ingredients and simmer 10 minutes.

Mornay Sauce

Ingredients

• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• 1 cup cream
• 1/8 teaspoon nutmeg
• 1 teaspoon salt
• 1/8 teaspoon white pepper
• 1/2 cup parmesan cheese

Instructions

In a heavy saucepan melt butter, add flour and cook for 1 minute. Add milk and cream. Stir until thick. Remove from heat and  add nutmeg, salt, pepper and cheese. Pour into food processor and blend until smooth about 10 seconds.

Assembly

Spread tomato sauce on the bottom of a 9″by 13″ au gratin. Place filled crepes in rows on sauce. Top with mornay sauce. Sprinkle with parmesan and dot with butter. Bake in a 350 degree oven for 25 minutes. Let rest 5 minutes before serving.

Italian Turkey Sausage

You can add some cayenne to taste if you like your sausage spicy.

Ingredients

• 2 pounds ground dark turkey meat
• 2 teaspoons salt
• 1/2 teaspoons pepper
• 2 tablespoons fresh parsley, minced
• 2 teaspoons onion powder
• 2 garlic cloves, minced
• 1/2 teaspoon paprika
• 1 1/2 teaspoons fennel seeds, crushed in a mortar and pestle
• 1 1/2 teaspoons Italian seasoning
• 1/4 cup Parmigiana Reggiano cheese
• 1 tablespoon avocado oil

Instructions

Mix the seasonings together and then gently mix them into the meat.