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The Suffed Crepes Have a Mild Spice #Ragu

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“Ragú® Recipe Contest Entry.”

Ingredients Nutrition


  1. Prep: Remove stems from Arugula and chop into about 1 to 2 inch pieces.
  2. Slice Bacon into thin strips.
  3. In a medium sauce pan start heating the Ragu sauce low (about 2 on stove) top.
  4. Add red wine (I used Casillero Del Diablo ),1/2 cup Feta, Capers and 1/2 cup Arugula let simmer for flavor to blend while preparing rest. Make sure to stir occasionally.
  5. In another pan on medium heat add light amount of Olive oil, Italian Sausage(if links remove skin and take out the meat), Bacon, Garlic, Black Pepper. Sautee until Italian Sausage is cook through stirring occasionally(should look like ground beef when done)for about 10 to 15 minutes.
  6. Drain the dripping from meat into the sauce that is simmering in other pan, and add 2/3 cup of meat mix, stir and raise heat to burn off the alcohol from the wine for about 5 mins then reduce to low.
  7. Add the remaining Arugula to meat mixture and cook for another 5-7 minutes Or until the leaves have softened a little, add a dash of Salt, stir then reduce heat to 1.
  8. Turn oven to broil and place a rack on lowest shelf.
  9. While oven is warming up. start to fill the Crepes with he meat mixture, 2/3 cup of meat mixture for each 9 inch Crepe.( there will be about another 2/3 cup remaining).
  10. Roll up Crepes(roll lose and gentle for the are very delicate) and place on a lightly oiled baking sheet.
  11. Top with the remaining 2/3 cup of meat mixture and rest of the crumbled Feta cheese, broil for about 2-3 mins until golden brown on the top of the crepes.
  12. Remove from oven and place 2 of the rolled crepes per plate and coat equal parts of the sauce over each entrée.

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