Ingredients
- Pine nuts 20g
- Small garlic clove 1
- Lemon 1
- SpinneysFOOD Fine Sea Salt 1 3/4 tsp
- Microgreens 30g
- SpinneysFOOD Fresh Basil 10g
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 6 tbsp
- Large eggs 6
- SpinneysFOOD All-Purpose Flour 125g
- SpinneysFOOD Microgreens Two handfuls
- SpinneysFOOD Bottled Drinking Water 125ml
- Sunflower oil spray To grease
- Parmesan 60g
- SpinneysFOOD Organic Baby Spinach 110g
- Fresh ricotta 250g
- Microgreen pesto (see step 2) 80g
- SpinneysFOOD Organic Chopped Italian Tomatoes 1 x 400g tin
- Red grape vinegar 1 tbsp
- SpinneysFOOD Mozzarella 200g
- SpinneysFOOD Black Pepper, freshly ground To serve
Nutrition (Per serving)
- Calories 583
- Fat 41.3g
- Saturates 11.2g
- Protein 26.7g
- Carbs 30g
- Sugars 4.4g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Ricotta and microgreen pesto mannicotti
Italian 40 Mins Prep · 20 Mins Cook
- Preheat the oven to 180°C, gas mark 4. Grease a 2½L baking dish.
- To make the pesto, toast the pine nuts and juice the lemon. Add the pine nuts, 2 tbsp of fresh lemon juice, garlic and 1/4 tsp of salt to a food processor. Pulse to combine. Add a handful of microgreens and basil, then pulse again. With the food processor running, drizzle 4 tbsp of olive oil in a steady stream until smooth. Adjust the seasoning to taste. Set aside.
- To make the crêpes, crack 4 eggs in the bowl of a stand mixer fitted with a whisk attachment and whisk until frothy. Add in 1/2 tsp of salt and, in batches of three, whisk in the flour. Finely chop the microgreens. Add in the water and microgreens and whisk to just combine.
- Heat a non-stick frying pan over a medium-high heat and grease with cooking spray.
- Pour 80ml of the crêpe batter in the pan and swirl to coat the base of the pan. Cook for 1 minute or until set, flip and cook on the other side for another 30 seconds or until both sides are golden.
- For the filling, finely grate the Parmesan. Chop the baby spinach.
- Add the ricotta, 2 egg yolks, Parmesan, baby spinach and pesto to a large bowl. Stir to combine.
- Spread 80ml of the filling in the centre of each crêpe and roll to enclose. Arrange the filled crêpes in a prepared baking dish.
- Combine the tomatoes, vinegar, 2 tbsp of oil and 1 tsp of salt in a blender and blitz. Pour the mixture over the crêpes and top with mozzarella.
- Bake for approx. 15-20 minutes or until golden and bubbling. Top with extra microgreens and freshly ground black pepper.