Recipe by: Laura Sharrad
Prep Time: 15 minutes
Cook Time: 1h 05 minutes
Serves: 6

Description

Elevate your pasta game with this Ricotta and Basil Crepe Manicotti! Delicate crepes filled with creamy ricotta and fresh basil are rolled into a luscious tomato sauce, then baked to perfection under a blanket of melted cheese. A fresh twist on an Italian classic that’s perfect for impressing at dinner parties or indulging in comfort food bliss.

Ingredients:

1 kg fresh ricotta
2 egg yolks
3/4 cup 60g finely grated parmesan
1 cup firmly packed basil leaves torn, plus extra whole leaves to serve
700 ml tomato passata
1 tbsp red wine vinegar
2 tbsp olive oil plus extra to serve
2 cups 200g coarsely grated mozzarella

Crepes
8 eggs
1 cup water
250g plain flour
Sunflower oil spray to grease

Method:

Preheat the oven to 200°C. Heat 1 tablespoon olive oil in a large flameproof casserole pan over medium heat. Add the garlic, ginger, onion, chilli, and spices. Cook for 2 minutes, stirring, until the spices are fragrant and the onion is soft.

Add the mushrooms and cook for 5-8 minutes until softened and golden.

Add the tomatoes, mango chutney, and coconut milk. Season and mix well. Scatter the paneer over the top.

Transfer the dish to the oven and bake for 30 minutes, or until the paneer is golden and the curry has thickened slightly.

Serve with brown basmati rice, fresh coriander, and lime wedges.

Equipment Used
SR-Matrix Non-stick Frypan 28cm