Sunday, June 8, 2014

Manicotti Crepes with Pesto Cream Sauce


Same egg crepe recipe, different filling. Stuffed them with leftover ravioli filling (ricotta, sauteed spinach, garlic, Parmesan, and nutmeg), then heated heavy cream and store bought pesto with a little salt to put on top. Finished with a little more Parmesan and baked at 400 for about 20 minutes.

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