Wraps chaud epinards, blettes et ricotta

Hello everybody, it's Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Wraps chaud epinards, blettes et ricotta. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Wraps chaud epinards, blettes et ricotta is 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few components. You can cook Wraps chaud epinards, blettes et ricotta using 8 ingredients and 11 steps. Here is how you cook it.

Pour une entrée ou un apéro, ces petites roulés de wraps vous changeront des wraps thon crudités et froids.

Je les ai fais chauds ! avec une béchamel, gratiné c'est un délice.

Ingredients and spices that need to be Get to make Wraps chaud epinards, blettes et ricotta:

1. 2 galettes wrap
2. 1 botte blette
3. 400 g d'épinards frais
4. 20 g beurre
5. 1 gousse d'ail pelée
6. 200 g ricotta
7. Sel, poivre
8. 2 CS béchamel

Steps to make to make Wraps chaud epinards, blettes et ricotta

1. Laver les blettes. Les couper pour en garder que les feuilles. Couper celle-ci en morceaux.
   
   Laver, et essorer les blettes et les épinards.
2. Dans une marmite, faire fondre le beurre, y ajouter les légumes. Laisser suer un peu pour que l'ensemble retombe Saler et poivrer Piquer la gousse d'aille dans une fourchette, et frotter les feuilles de légume avec l'ail, en mélangeant bien Laisser cuire jusqu'à ce que l'ensemble soit bien fondant et soit bien retombé.
3. Mettre la réparation dans un chinois et écraser de sorte à retirer un maximum d'eau.
4. Dans un saladier, verser la ricotta, saler, poivrer, et y ajouter les légumes bien égouttés.
5. Mélanger l'ensemble, et goûter pour rectifier l'assaisonnement.
6. Beurrer un plat a gratin et préchauffer le four à 180°C.
7. Étaler sur le plan de travail la tortilla, y placer en son centre deux grosses cuillères à soupe de préparation aux épinards/blettes, et rabattre les côtés puis le bas de la tortilla sur la farce. Rouler en serrant bien fort, puis déposer dans le plat a gratin.
8. Recommencer l'opération avec la deuxième galette.
9. Arroser l'ensemble de béchamel, et enfourner jusqu'à dorure.
10. Une fois bien dorées, sortir les roulés du four et laisser tiédir avant de couper délicatement.
11. Servir immédiatement.
    
    
    Astuce : Pour vos côtes de blettes, voici ici une recette de gratin.

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