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1
Prep: Remove stems from Arugula and chop into about 1 to 2 inch pieces.
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2
Slice Bacon into thin strips.
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3
In a medium sauce pan start heating the Ragu sauce low (about 2 on stove) top.
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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.
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5
Make sure to stir occasionally.
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6
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.
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7
Sautee until Italian Sausage is cook through stirring occasionally(should look like ground beef when done)for about 10 to 15 minutes.
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8
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.
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9
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.
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10
Turn oven to broil and place a rack on lowest shelf.
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11
While oven is warming up.
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12
start to fill the Crepes with he meat mixture, 2/3 cup of meat mixture for each 9 inch Crepe.
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13
( there will be about another 2/3 cup remaining).
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14
Roll up Crepes(roll lose and gentle for the are very delicate) and place on a lightly oiled baking sheet.
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15
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.
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16
Remove from oven and place 2 of the rolled crepes per plate and coat equal parts of the sauce over each entree.
