Crepe Manicotti With Veal Ragu Recipe

Cooking Directions

• STEP 1.To make the crepes, whisk together flour, milk, eggs, and salt until smooth. Heat a non-stick skillet over medium heat and pour a small amount of batter into the pan, swirling to coat the bottom. Cook until the edges start to brown, then flip and cook the other side. Repeat with the remaining batter.
• STEP 2.In a bowl, mix together ricotta cheese, Parmesan cheese, spinach, salt, and pepper. Spoon the mixture onto each crepe and roll up tightly. Place the filled crepes in a baking dish.
• STEP 3.To make the veal ragu, heat olive oil in a large saucepan over medium heat. Add diced onions and minced garlic, and cook until softened. Add ground veal and cook until browned. Stir in crushed tomatoes, tomato paste, dried herbs, salt, and pepper. Simmer for 20 minutes.
• STEP 4.Pour the veal ragu over the filled crepes in the baking dish. Top with shredded mozzarella cheese. Bake in a preheated oven at 375掳F (190掳C) for 25-30 minutes, or until the cheese is melted and bubbly.
• STEP 5.Serve the Crepe Manicotti with Veal Ragu hot, garnished with fresh basil leaves. Enjoy!

Cooking Tips

• Make sure to swirl the batter quickly in the pan to create a thin and even crepe.
• You can make the crepes and veal ragu ahead of time and assemble the dish just before baking.
• Feel free to add other vegetables like mushrooms or bell peppers to the veal ragu for extra flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in the oven or microwave until heated through.
• Serve the Crepe Manicotti with Veal Ragu as a main dish with a side salad or garlic bread.