Soy Turkey Cannelloni with Three-Tomato Marinara Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

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For an added treat, just before serving the cannelloni, drizzle a teaspoon or two of white truffle oil evenly over the top. Magic!


Crespelle (Italian Pasta Crepes)

  • 2 cups organic white whole wheat flour 4 eggs
  • 2 cups water
  • Sea salt and pepper, to taste

Three-Tomato Sauce

  • 3 tablespoons organic extra-virgin olive oil
  • 4 large cloves garlic, cut into thin slices
  • 1 medium organic spring onion, finely chopped
  • 1 pint sweet grape tomatoes, cut in half
  • 4 sun-dried tomatoes, cut into thin slices
  • 1 35-ounce can whole peeled Italian San Marzano tomatoes in juice, crushed by hand
  • ½ cup chopped Italian flat-leaf parsley
  • 8 large basil leaves, cut in half lengthwise
  • 1 bay leaf
  • ¼ cup white wine
  • Pinch of cayenne pepper
  • Sea salt and pepper, to taste


  • 1 tablespoon organic extra-virgin olive oil
  • 1 small spring onion, coarsely chopped
  • 1 12-ounce pack ground soy turkey
  • 2 tablespoons water
  • Sea salt and pepper, to taste
  • pounds ricotta cheese, hand-packed if possible
  • 2 eggs
  • 3 tablespoons finely chopped Italian flat-leaf parsley
  • ¼ cup freshly grated Parmigiano-Reggiano cheese
  • 4 ounces fresh mozzarella, shredded


  1. To make the crespelle, sift the flour into a bowl. In a separate bowl, whisk the eggs, water, salt, and pepper. Pour this mixture all at once over the flour. Mix well using a whisk or fork until the batter is smooth.
  2. Let the batter rest for 10 minutes. Meanwhile, line a sheet pan with waxed paper and set by the stove. Heat a small skillet or a crepe pan for about 30 seconds over medium heat. Carefully remove the heated skillet from the stove and spray it with cooking spray. Stir the batter. Spoon about 3 tablespoons of the batter into the center of the heated skillet, tilting the pan to coat the bottom with a thin layer of the batter. Cook for about 25-30 seconds, or until the crespelle is set. Carefully turn the crespelle and cook the other side for 10-15 seconds or until it no longer looks wet. Transfer the cooked crespelle to the lined sheet pan. Repeat the process with the remaining batter. Transfer the cooked crespelle, overlapping slightly, onto the sheet pan as you cook them.
  3. To make the sauce, heat the oil in a large skillet over medium heat. Add the garlic and onion. Stir to coat.
  4. Cover and cook, stirring occasionally, for about 7 minutes, until the garlic and onion are light brown but not burned. Add the remaining ingredients and stir well to mix. Cover and cook at a medium boil, stirring occasionally, for about 20 minutes, until the sauce reduces slightly. Taste for seasonings. You can prepare the filling while the sauce is cooking.
  5. Meanwhile, to make the filling, heat the oil in a large skillet over medium heat. Add the onion and the ground soy turkey. Using a spoon or a potato masher, break up the pieces of ground soy turkey. Cook for about 1 minute, stirring occasionally. Add the water, salt, and pepper and continue cooking for about 2 minutes, until the onions have softened. Taste for seasonings. Turn this into a bowl. Add the remaining ingredients and stir well to combine. Taste for seasonings.
  6. To assemble and bake the cannelloni, preheat the oven to 400°F. Spoon 1 cup of the sauce into a 13 × 9-inch glass baking dish. Lay a crespelle on your hand and spoon about 3 tablespoons of the filling along the center. Roll one side over the filling, then roll into a tube shape. Place the filled cannelloni, seam side down, into the baking dish. Fill the remaining crespelle and arrange them in a single layer in the dish. Spoon the remaining sauce evenly over the top.
  7. Bake for 30 minutes, or until the sauce is hot and bubbling and the cannelloni are warm inside when tested with a fork. (Insert a fork into the center of the cannelloni; if the tines are hot when you remove the fork, the cannelloni are ready.) Serve immediately; refrigerate any leftovers.