Ricotta Turkey Rolls
easy
45 mins
45 mins
Ingredients
- 1 collar Parsley and sage
- 250 g Ricotta cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 12 thin small turkey escalopes (approx. 60 g each)
- 75 g grated parmesan cheese
- 1 medium onion
- 1 Garlic clove
- 1 can(s) (850 ml) Tomatoes
- 3 TABLESPOONS Olive oil
- 1 TABLESPOON Tomato paste
- 150 ml dry white wine
- 1 pinch Sugar
- 1 TABLESPOON Butter
- 400 g Gnocchi (from the refrigerator)
- 30 g Capers
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the herbs, dab dry, put 12 sage leaves aside. Finely chop the rest of the sage and parsley. Mix ricotta with herbs, season with salt and pepper. Wash meat, dab dry, season with salt and pepper. Spread the meat with ricotta and sprinkle with parmesan.
- 2
Roll it up, put sage leaves aside on top and fix it with wooden skewers. Peel onion and garlic and dice finely. Chop the tomatoes slightly. Heat the oil in a large pan. Brown the rolls in it all around, take them out. Sauté the onion and garlic in the frying fat. Add tomato paste and sauté briefly. Add tomatoes and white wine. Bring to the boil, season to taste with salt, pepper and sugar. Place the rolls on top and cook covered for 8-10 minutes.
- 3
Sauté the onion and garlic in the frying fat. Add tomato paste and sauté briefly. Add tomatoes and white wine. Bring to the boil, season to taste with salt, pepper and sugar. Place the rolls on top and cook covered for 8-10 minutes. Melt butter and fry gnocchi in it until golden brown. Stir capers into the sauce
Nutrition Facts
680 kcal
45 g
24 g
61 g
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