Fresh ricotta and spinach crespellini recipe | delicious. magazine

Ingredients

• For the spinach and ricotta filling
• 1.6 litres Jersey, Guernsey or full-cream milk
• 125ml double cream
• ¼ tsp salt
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 1 garlic clove, crushed
• 500g fresh spinach, washed and large stalks removed
• 25g parmesan (or vegetarian alternative), finely grated
• 1 medium free-range egg, beaten
• Pinch freshly grated nutmeg
• For the pancakes
• 300ml Jersey, Guernsey or full-cream milk
• 1 medium free-range egg, plus 1 egg yolk
• 100g plain flour, sifted
• Olive oil for frying
• For the tomato sauce
• 1 medium onion, finely chopped
• 1 fat garlic clove, crushed
• 600g canned chopped tomatoes
• 2 fresh thyme sprigs, leaves picked
• 2 bay leaves
• For the cheese sauce
• 50g butter
• 45g plain flour
• 600ml Jersey, Guernsey or full-cream milk
• 50ml double cream
• 50g parmesan (or vegetarian alternative), finely grated
• You’ll also need…
• Large square of muslin and a digital probe thermometer