Cannelloni with Broccoli Rabe, Sausage and Ricotta in a Light Tomato Cream Sauce

Prepare the sauce first to ensure crepes are served hot.

This sauce is a creamy and satisfying.  It is perfect for these crepes.

• 3 t garlic minced
• 6 T olive oil
• 28 ozs crushed tomatoes
• salt and pepper to taste
• 4 T fresh parsley, chopped
• 1 c heavy cream

In a large skillet over medium heat, add olive oil and garlic.  Cook until fragrant, about 2 minutes.  Add tomatoes and reduce heat to medium low.  Cook for 25 minutes.  Add salt and pepper and add the cream.  Stir in the parsley and set aside.

• 4 T olive oil
• 6 cloves garlic, sliced
• 2 bunches broccoli rabe, stems removed and greens in bite size pieces

In a large skillet, place the olive oil and garlic slices.  Cook over medium heat until fragrant.  Remove garlic and set aside.  In a separate pan, place broccoli rabe and add water just until you begin to see it come up the side of the pan.  Bring to a boil, turning the rabe just wilting it.  Remove from heat and drain.  Add drained rabe to the olive oil in the skillet.  Add the cooked garlic and toss to coat with oil.

• 1 lb. sweet Italian sausage

In another skillet,  brown and cook sausage thoroughly.  Slice and add to the rabe with juices.  Toss, salt and pepper to taste. Cool slightly and stir in ricotta.

Crepes

Line your counter with several sheets of wax paper.  Keep wax paper out in case you need more.

• 2 c flour
• ¼ c olive oil
• 2 large eggs
• 2 c water
• 1/8 t salt

In a large bowl, mix all ingredients above.

Heat an eight inch coated pan over medium heat and coat with olive oil.  Ladle a scoopful into the middle of the skillet and spread it evenly over the skillet by lifting and tilting the skillet.  When crepe changes color and edges start to curl up, use a spatula to gently loosen the crepe and slide onto wax paper on counter.   If the crepe sticks, it is not ready.   After every three crepes, grease the skillet again.

After all batter is used, fill the crepes with filling in the center and fold over each side.

Ladle sauce on an individual serving plate, place two filled crepes on top.  Ladle sauce over crepes, sprinkle with fresh parsley and serve.