Fresh ricotta and spinach crespellini

Method

1. Start by making the ricotta for the filling. Pour the milk and double cream into a pan and add the salt. Put over a low-medium heat and cook, stirring now and then, until it reaches 93°C on a digital probe thermometer (it will be gently steaming, the surface will be shimmering and small bubbles will have appeared on the surface). Meanwhile, put a large sieve over a mixing bowl and line it with a square of damp muslin. Remove the pan from the heat, stir in the lemon juice and continue to stir for a few seconds until curds begin to form (it will look like lumpy yogurt). Leave for 2 minutes, then, using a slotted spoon, gently ladle the curds into the sieve, taking care not to break them up too much. Leave to drain for 40-60 minutes, then cover and chill if not using straightaway.
2. For the pancakes, whisk the milk, egg, egg yolk, flour and salt (you can use a blender or processor) to make a smooth batter with the consistency of single cream. If you have time, set the batter aside for 30 minutes. Heat a 17-20cm non-stick frying pan over a medium-high heat. Brush the base with a little oil, ladle in 2 tbsp of the batter and swirl it around so it thinly coats the base of the pan. Cook for about 40 seconds or until lightly golden underneath and just browned at the edges, then turn the pancake over and cook for about 30 seconds more until marked with light brown spots. Slide the pancake onto a plate, cover with a square of baking paper, then repeat with the remaining batter to make 12 pancakes.
3. For the tomato sauce, heat the olive oil in a medium saucepan, add the onion, season lightly, cover and cook over a low heat for 10-12 minutes until the onion is soft and translucent but not browned. Add the garlic and fry for 1 minute more. Add the chopped tomatoes and herbs, then simmer for 20-25 minutes, stirring now and then, until reduced and thickened. Discard the bay leaves and season to taste.
4. To finish the spinach and ricotta filling, heat the 2 tbsp oil in a large saucepan. Add the garlic and spinach and stir-fry over a high heat until the spinach has wilted. Tip into a colander and press out any excess liquid. Coarsely chop, transfer to a mixing bowl and leave to cool. Mix in the ricotta, parmesan (or alternative), beaten egg, nutmeg and some seasoning to taste.
5. For the cheese sauce, melt the butter in a medium saucepan, add the flour and cook gently for 30 seconds. Gradually stir in the milk, bring to the boil and leave to simmer gently over a very low heat for 10 minutes, stirring now and then, until slightly reduced and thickened. Stir in the cream, most of the parmesan (or alternative) and some seasoning to taste.
6. Heat the oven to 200°C/fan 180°C/gas 6. Spoon 2 slightly heaped tablespoons of the filling in a short line across the centre of each pancake. Fold the sides of the pancakes over the ends of the filling, then roll up into neat parcels.
7. Spread the tomato sauce over the base of a large, shallow ovenproof dish. Arrange the pancakes in the dish, seam-side down, then pour over the cheese sauce. Sprinkle with the remaining cheese, then bake in the oven for 30-35 minutes until bubbling and golden brown.