February 6, 2019

Cannelloni di Verdura

Recipe: Cannelloni di Verdura e Ricotta

Serves 4 | Prep Time 1 hour | Cooking Time 30 minutes


For the crepes

  • 2 large eggs
  • 3/4 cup all purpose flour or Bob’s Red Mill Gluten Free All Purpose flour
  • 1/2 cup milk (substitute with almond milk if making this dairy free)
  • 1/8 tsp salt
  • 1/3 cup cold water
  • 1 tbsp Canola oil

For the filling

  • 1 pound spinach, well washed, thick stems removed
  • 1 medium yellow onion, diced fine
  • 1 cup ricotta, homemade or store bought, preferably from a good Italian deli or a creamery

For the sauce

  • 1 medium yellow onion, diced fine
  • 1 cup San Marzano tomatoes, blended
  • Kosher Salt to taste



  1. Combine all ingredients in a large bowl and whisk until smooth.
  2. Pass the batter through a fine sieve to remove the air bubbles. Allow to rest in the refrigerator for 1/2 an hour or more.
  3. Heat up a 10 or 12 inch non stick skillet using high heat.
  4. Pour about 1/2 cup of batter into the skillet while swirling to coat well. Immediately reduce the heat to medium.
  5. After about a minute flip the crepe using a spatula, to cook the other side for about a minute. Remove from the skillet and set aside on a plate. Cover with another plate to prevent the crepes from drying. Heat up the pan again at high heat and repeat.
  6. Repeat until all the batter is used up.
  7. You should have about 6 to 8 crepes using this method.


  1. Sweat the onions in a medium to large skillet until soft and translucent.
  2. Add the washed spinach and a little bit of salt and cover. Cook for about a minute or until the spinach is wilted.
  3. Uncover and cook a little bit longer allowing the spinach to dry out a bit.
  4. Rough chop the spinach.
  5. Taste for seasoning and adjust.
  6. Set aside.


  1. Sweat the onion until soft and translucent.
  2. Add tomatoes and a little bit of salt.
  3. Cook briefly until the sauce is less acidic and sweeter. Adjust with some olive oil or butter if you wish.

Assembly and finishing

  • Mix the cooked spinach with ricotta.
  • Place a crepe on a cutting board or other surface. Place a dollop of the spinach mixture and spread to cover the whole crepe leaving about a half an inch all around to allow for rolling and closing.
  • Roll tightly tucking the side ends in as you do so.
  • Place in an ovenproof bakeware dish.
  • Repeat with the rest of the crepes and filling.
  • Top with tomato sauce.
  • Top that with some ricotta and grated parmesan cheese.
  • Place in a 325F oven to heat up, about 10 minutes.
  • Remove from the oven and plate.


These cannelloni are a variation on the perhaps more traditional pasta based version.

While technically not a “pasta” as these are made with crepes, there is a subtlety of texture and flavor that is very appealing to the palate.

This version would be found towards the northern part of Italy, from it has made its way through to far away places where there has been substantial Italian immigration – such as Argentina.

Learn to make this and much more during our cooking class:

Gluten Free and Vegetarian Italian

Gluten Free Bucatini
Cannelloni di Verdura
Flourless Almond Chocolate Cake
The Foodery
Chef Daniel Morduchowicz