Crespelle with Vegetables / Crespelle con Verdure e Formaggio

Serves 8 as a first course


  • 1 recipe Homemade Pasta Dough
  • Filling
  • 1 pound whole milk ricotta cheese, well drained
  • 1 large egg, beaten with a fork
  • 1 1/2 cups grated Parmigiano Reggiano cheese
  • 1 cup seeded and diced fresh plum tomatoes, drained of their juice
  • 2 1/3 cups chopped cooked broccoli
  • 1/4 cup minced fresh parsley
  • Grated zest of one lemon
  • Salt and freshly ground black pepper to taste
  • Topping
  • 8 tablespoons (1 stick) unsalted butter, melted, plus extra for serving
  • 1 1/3 cups grated Parmigiano Reggiano cheese


  1. Cut the rested pasta dough into 4 pieces. Work with one piece at a time, keeping the rest covered. Roll out the dough through a pasta machine to the thinnest setting. Cut each sheet into 5 X 4-inch rectangles, laying the pieces on floured cloths or wax paper, in single layers, as you make them. Reroll the dough scraps to make more rectangles.
  2. In a large pot of salted boiling water, cook the crepes a few at a time for 2 to 3 minutes. Remove them with a strainer, drain, and plunge them into a large casserole dish filled with ice water to cool them. Pat them dry on a clean towel before filling them.
  3. Preheat the oven to 350°F.
  4. Butter a 9 X 12-inch baking dish.
  5. In a large bowl, combine the ricotta cheese, egg, and Parmigiano Reggiano and mix well. Add all the remaining filling ingredients and combine well.
  6. Spread about 1/4 cup of the filling over each crespella and roll up into a cylinder. Place them in a single layer, seam side down, in the buttered dish. Drizzle the melted butter over them and sprinkle with the cheese.
  7. Bake for 15 to 20 minutes, or until piping hot. If you wish, run them under the broiler for a few minutes to brown the cheese.
  8. Serve immediately with additional melted butter on the side.

This recipe was featured on Season 29 - Episode 2907.

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