|2 Tbs||fresh chillies — 573|
|1||red onion — finely chopped|
|1||garlic — cloves, chopped|
|350 g||rosa tomatoes — halved|
|a pinch of crushed dried chilli flakes|
|1 tsp||vinegar — balsamic|
|sea salt and freshly ground black pepper|
|60 g||baby spinach|
|200 g||ricotta cheese — crumbled|
Heat a pan over a medium heat, add the olive oil and onion and sauté until soft. Toss in the garlic and sauté for another minute, add the tomatoes and chilli, sauté for 2 minutes, then pour over the balsamic and sprinkle over the sugar. Stir until sugar has dissolved. Season well.
Stir through the spinach leaves and cook until soft, add the crumbled ricotta. Cook until the ricotta has heated through.
Place 4 pancakes on a flat surface, divide the mixture between the pancakes, roll up and serve.
Words and image: Fairlady