• Preparation time: 30 minutes.
  • Cooking time: 45 minutes.
  • To make ten crêpes: 3 eggs. 400ml milk. 30g butter. 120g plain flour. Salt.
  • 4 tbsp extra-virgin olive oil.
  • For the filling: One kg young spinach leaves. 250g ricotta. One egg. 50g Parmesan. Salt. Pinch of nutmeg.

Beat the eggs and stir in the salt, milk, melted butter and flour. Mix well, grease a small frying pan and pour in one ladleful of butter at a time. Cook well until golden on both sides. Prepare the filling as follows: clean and wash the spinach, cook in a little salted, boiling water for ten minutes. Allow to drain well, squeeze out excess water and chop finely. Mix together in a bowl with the beaten egg, parmesan, ricotta, some salt and a pinch of nutmeg. Fill the crêpes, roll up and arrange in a buttered, ovenproof dish. Pour over a béchamel sauce and top with Parmesan cheese. Cook in the oven at 180° for fifteen minutes. Check they are crisp and brown on top before removing. Both ravioli and crespelle are dishes typically used to replace meat and are therefore often served on Fridays and during Lent.