Ricotta rings

Ingredients for 4 servings:

• 70 g flour
• 200 ml milk
• 1 tbsp butter, melted
• 2 eggs
• 100 g spinach, already blanched or frozen
• 250 g ricotta
• 50 g mascarpone
• 1 egg yolk
• 50 g Parmesan, freshly grated
• salt and pepper
• nutmeg
• Oil and butter

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Whisk the flour with milk, butter, and a pinch of salt. Stir in the eggs. Pour the batter through a sieve and let it rest for 10 minutes. Meanwhile, squeeze the spinach dry and roughly chop it. Mix together the ricotta, mascarpone, spinach, egg yolk, and 1 tablespoon of Parmesan, season well with salt, pepper, and grated nutmeg. Preheat the oven to 220°C (425°F). Grease a baking dish with butter. Bake 6 thin pancakes one after the other in a little oil. Spread the filling on the pancakes, fold in 2-3 cm on each side, and roll them up. Cut the rolls into 4 pieces each and place them cut-side up in the dish, just next to each other. Sprinkle the rolls with the remaining Parmesan, top with a few knobs of butter, and bake in the preheated oven for about 10 minutes. Serve with salad.