Turkey Rolls with Ricotta Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 turkey schnitzel, thin, approx. 60 g each
- 250 g ricotta
- 1 can tomato (s), 850 ml
- 400 g nocchi
- 150 ml white wine
- 75 g parmesan, rated
- 30 g capers
- 1 onion (s)
- 1 clove garlic
- 3 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 bunch sage
- 1 bunch parsley
- 1 pinch (s) sugar
- 1 tablespoon butter
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- Finely chop the herbs (except for 12 sage leaves) and mix with the ricotta. Season to taste with salt and pepper.
- Season the meat with salt and pepper, brush with the seasoned ricotta and sprinkle with parmesan. Roll up the turkey schnitzel, cover each with a sage leaf and secure with wooden skewers.
- Chop the canned tomatoes, cut the onion and garlic into cubes.
- Heat the oil in a pan, fry the turkey rolls in it, then remove. Fry the onion and garlic in the frying fat, add the tomato paste and roast briefly. Deglaze with tomatoes and white wine, bring to the boil and season with salt, pepper and sugar. Mix the capers into the sauce, put the rolls back in and cook covered for 10 minutes.
- Melt the butter and fry the gnocchi until golden brown.
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