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🍽️ Veal Rolls with Ricotta and Spinach Filling

621 kcal · 30 min · 4 servings

Ingredients

• 8 veal schnitzel (approx. 80 g each)
• 4 spring onions
• 1 garlic clove
• 250 g spinach
• salt
• olive oil
• pepper (from the mill)
• nutmeg (freshly grated)
• 250 g ricotta
• 2 tbsp flour
• 150 ml dry white wine
• 150 ml veal stock

Instructions

1. 1. Rinse the veal cutlets under cold water.
2. 2. Pat the cutlets completely dry with a kitchen towel.
3. 3. If necessary, pound the cutlets flat with a meat mallet to make them thin.
4. 4. Wash the spring onions and remove the tough ends.
5. 5. Slice the spring onions into fine rings.
6. 6. Peel the garlic and chop it finely.
7. 7. Wash the spinach and remove any coarse stems.
8. 8. Blanch the spinach briefly in boiling salted water (cook briefly in boiling water).
9. 9. Shock the spinach immediately with cold water to stop the cooking process.
10. 10. Squeeze the spinach well to remove excess water.
11. 11. Chop the squeezed spinach finely.
12. 12. Heat 2 tablespoons of olive oil in a pan.
13. 13. Sauté the spring onion rings and the chopped garlic until translucent.
14. 14. Stir the chopped spinach into the onion mixture.
15. 15. Remove the pan from the heat.
16. 16. Season the filling with salt, pepper, and a pinch of nutmeg.
17. 17. Let the filling cool down completely.
18. 18. Spread ricotta evenly over each veal cutlet.
19. 19. Distribute the cooled spinach filling over the ricotta.
20. 20. Fold the sides of the cutlets towards the center.
21. 21. Roll up the cutlets tightly.
22. 22. Secure the rolls with kitchen twine or toothpicks.
23. 23. Season the outer rolls with salt and pepper.
24. 24. Lightly dust the rolls with flour.
25. 25. Heat 2 tablespoons of oil in a large pan.
26. 26. Fry the rolls on all sides until golden brown.
27. 27. Deglaze the pan juices with wine.
28. 28. Add some meat stock.
29. 29. Cover the pan.
30. 30. Simmer the rolls gently over low heat for about 10 minutes.
31. 31. Remove the lid to reduce the sauce slightly if necessary.
32. 32. Add more stock if the sauce becomes too thick.
33. 33. Finally, season the sauce with salt and pepper to taste.
34. 34. Remove the kitchen twine or toothpicks from the rolls.
35. 35. Serve the involtini with the sauce.
36. 36. Serve white bread on the side if desired.

Nutrition per serving

• kcal: 621
• Protein: 94 g · Fett/Fat: 19 g · Carbs: 11 g