Thermomix Crepe Manicotti with Ricotta
Italian-style crepe manicotti filled with ricotta, spinach, garlic, and three cheeses, then baked in marinara sauce. This Thermomix recipe uses pre-made crepes and sauce for efficiency. The filling combines fresh basil, caramelised garlic, and a blend of mozzarella, parmesan, and cheddar for depth.
Ingredients
- 1 batch basic crepes, cooked and cooled
- 1 batch marinara sauce
- 3 ½ oz mozzarella, cubed
- ½ cups parmesan cheese, cubed
- ½ cups mature cheddar cheese, cubed
- 3 teaspoons caramelised garlic paste(optional)
- 3 cloves garlic(optional)
- ½ unit red onion
- 1 lb baby spinach leaves
- 1 handful basil leaves, fresh
- 2 pinches pink salt flakes
- black pepper, freshly cracked(optional)
- 2 large egg yolks
- 4 ½ cups fresh ricotta cheese, drained
Instructions
- 1
Premake crepes well in advance and allow to cool before filling.
- 2
Premake marinara sauce up to 3 weeks ahead.
- 3
Mill cheeses except ricotta in Thermomix for 10 seconds at speed 10. Remove and set aside about half.
- 4
Add onion, garlic or garlic paste, some basil, and as much spinach as fits into bowl. Chop for 5 seconds at speed 8. Scrape down and tip into a large mixing bowl.
- 5
Repeat chopping remaining spinach in batches until all is processed.
- 6
Add seasoning, egg yolks, and ricotta to the mixing bowl. Stir by hand until well combined.
- 7
Preheat oven to 350°F. Pour a little marinara sauce into bottom of lasagne tray or baking dishes.
- 8
Fill each crepe with spinach mixture and roll, tucking in one end. Lay flat on sauce in a single layer.
- 9
Drizzle with more sauce, top with remaining grated cheese, and garnish with fresh basil leaves.
- 10
Bake until heated through and fragrant, around 30 to 35 minutes.
- 11
Serve with salad and fresh basil.
Tips
Mill cheeses finely for even distribution in filling.
Process spinach in batches to avoid overloading the Thermomix.
Cool crepes completely before filling to prevent tearing.
Tuck one end of each crepe while rolling to contain filling during baking.
Good to Know
Refrigerate finished dish covered for up to 2 days. Do not freeze as texture of ricotta and crepes degrades.
Prepare crepes up to 2 days ahead. Prepare marinara sauce up to 3 weeks ahead. Assemble manicotti in baking dish up to 1 day ahead; bake when ready to serve.
Serve hot with fresh green salad and additional fresh basil leaves.
Common Mistakes
Do not skip cooling crepes before filling to avoid tearing.
Do not overfill crepes to prevent filling leaking during baking.
Do not skip tucking one end when rolling to avoid filling escaping.
Do not arrange manicotti in multiple layers to ensure even heating.