Stuffed pancakes with turkey, spinach and ricotta baked in tomato sauce
Stuffed pancakes with turkey, spinach, and ricotta baked in tomato sauce are a tasty dish that will just win your heart from the first bite. Pancakes with such an unusual filling are already good, and if they are also baked in the oven, it turns out perfect. The turkey combines perfectly with spinach and ricotta; the sauce based on tomatoes in their own juice makes the dish juicy and bright. Products (for 4 servings)
For the dough:
Flour - 130 g (1 cup of 200 ml capacity)
Water - 300 ml (1.5 glasses of 200 ml)
Eggs (C2) - 3 pcs.
Salt - 1 pinch
Vegetable oil - 2 tablespoons + for greasing the pan
*
For the stuffing:
Turkey fillet - 400 gr
Ricotta cheese - 250 g
Fresh spinach - 80-100 gr (1 medium bundle)
Salt - to taste
Ground black pepper - to taste
*
For the sauce:
Canned tomatoes in their own juice - 500 g (1 jar)
Onions - 80 gr
Garlic - 2 cloves
Fresh parsley - 5 gr (2 sprigs)
Dried basil - 0,5 tsp.
Vegetable oil - 3 tbsp.
Salt - to taste
Sugar - to taste
Ground pepper - to taste
*
Extras:
Hard cheese - 70
Prepare all the products according to the list.
First, prepare the pancakes. To do this, combine the eggs, water and 1 pinch of salt in a deep bowl. Stir together.
Mix the flour. Use a mixer and knead smooth and lump-free dough.
Add 2 tablespoons of butter to the dough, mix and let it rest for 10 minutes at room temperature.
After this time, heat a pancake pan, lightly oil and fry thin pancakes for 10-15 seconds on each side. Dish out the finished pancakes on a plate in a stack.
Now prepare the sauce. Peel onion and garlic rinse and cut into small cubes. Parsley washed and chop finely.
Heat oil in a pan, add onion and garlic, fry for 3 minutes, stirring.
Add the tomatoes in their own juice, parsley, dried basil, salt and pepper.
Braise the sauce over a low heat for 20 minutes.
Then taste, if the tomatoes are very sour, add 1 pinch of sugar to balance the flavor.
While the sauce is cooking, prepare the filling for the pancakes. Wash and dry the turkey filet and cut into small pieces.
Turn on the oven and preheat to 200 degrees.
Rinse and dry the spinach and chop coarsely.
Heat a frying pan, pour in oil and place the turkey in it. Cook the turkey for 5 to 7 minutes over low heat.
Add spinach to the pan.
Then add the ricotta and season with salt and pepper.
Stir everything together and simmer for 3 minutes. Remove the pan from the heat.
Spread some of the turkey filling on the edge of the pancake.
Roll up the pancake so that the stuffing is inside. Fill all the pancakes in the same way.
Grease a heatproof form with vegetable oil, put the pancakes with stuffing.
Pour the pancakes with tomato sauce.
Grate hard cheese on a fine grater and sprinkle the stuffed pancakes.
Send the form to a preheated oven, bake the dish at 200 degrees for 25-30 minutes.
Stuffed pancakes with turkey, spinach and ricotta, baked in tomato sauce, are ready. You can serve the pancakes to the table with different garnishes, greens.
Be sure to try this incredibly delicious dish.
Bon appetit