Cut the swordfish into cubes. Wash and cut the cherry tomatoes.
In a pan, heat the oil with the garlic clove. Add the tomato puree with the chopped cherry tomatoes and the tomato paste dissolved in a little water. Mix and let cook for about ten minutes. Add the swordfish cut into cubes. Mix.
Blend with white wine. Add salt and let cook for a few minutes. Remember to taste to adjust the saltiness.
While the swordfish sauce is cooking, prepare the crepes.
In a bowl, whisk the egg with 15 g of melted butter, a pinch of salt and the milk. Add the flour little by little, stirring constantly.
Use the remaining butter to grease the pan (12/14 cm in diameter). Cook the crepes by pouring a ladle of mixture and turning it once cooked.
Optional: you can place some parsley leaves on the bottom of the pan.
Let both the crepes and the swordfish ragù cool.
Blend 2/3 of the ragù with the ricotta. Season with salt and put the mixture in a piping bag.
Fill the crepes and arrange them in the pan(s) brushed with oil. Also brush the surface of the crepes and add the swordfish ragù before baking at 180° for about 10/15 minutes.
