Monday, August 29, 2011


It's time for stuffed pasta! These cheese and spinach pockets are so tasty. They're a little time consuming, mainly in the making of the crepes. Give yourself at least 2.5 hours of prep time before baking to get them together.

First, combine the crepe dough and let it rest for an hour while you mix all the cheeses and spinach together. You can also get the bechamel made during this window. I've made bechamel before (see post on new potatoes and peas)--it's a creamy white sauce thickened with flour and flavored by cooking with onion, clove, and nutmeg.

Next, fry the crepes. The batter is thin, the consistency of heavy cream. The tricky part is disbursing the batter around the pan into a circle. Work quickly! Heat just until set, and flip--less than 30 seconds on each side.

Scoop 1/4 C of the filling onto each crepe.

Fold up into a little package.

These little snack packages are bigger than you'd think. Place them in a buttered baking dish.

There's a bold emphasis on nutmeg in this recipe, which I don't usually associate with pasta. It's added to most of the main components at least once. It worked surprisingly well (I'm not always the biggest nutmeg person), lending a subtle sweetness.

Spread marinara sauce over the whole dish, and pour the bechamel sauce down the middle. Then bake.

Bon appetit!

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