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🍽️ Turkey Roulades with Spinach-Ricotta Filling and Sautéed Zucchini

925 kcal · 30 min · 4 servings

Ingredients

• 3 Zucchini
• 4 Tomatoes
• 50 ml Water
• 1 tbsp Parsley
• 1 tbsp Sage leaf (cut into fine strips)
• 1 Onion
• 3 Garlic cloves
• 3 tbsp Pine nuts
• Salt
• Pepper (from the mill)
• Olive oil
• 2 slices Turkey breast fillet (150 g each)
• 100 g Ricotta
• 200 g Spinach
• 2 tbsp Pine nuts
• Salt
• Pepper (from the mill)
• 1 Garlic clove
• Olive oil

Instructions

1. 1. Wash the zucchini thoroughly and slice it into thin rounds.
2. 2. Wash the tomatoes, remove the hard core, and dice the flesh into small cubes.
3. 3. Peel the onion and chop it into fine dice.
4. 4. Peel the garlic cloves and slice them thinly.
5. 5. Heat 3 tablespoons of olive oil in a large pan.
6. 6. Sauté the chopped onions in the hot oil for a short time.
7. 7. Deglaze the onions with a splash of water.
8. 8. Add the zucchini slices, tomato cubes, and garlic slices to the pan.
9. 9. Place a lid on the pan and let the vegetables simmer on low heat for 10 minutes.
10. 10. Add the parsley and sage to the vegetables.
11. 11. Season the mixture with salt and pepper.
12. 12. Let the vegetables sit covered for another 2 minutes.
13. 13. Toast the pine nuts in a dry pan briefly until fragrant.
14. 14. Stir the toasted pine nuts into the zucchini mixture.
15. 15. Rinse the turkey breast fillets under running water.
16. 16. Pat the fillets completely dry with a kitchen towel.
17. 17. Thaw the frozen spinach and squeeze it well so that it is dry.
18. 18. Heat 1 tablespoon of oil in a separate pan.
19. 19. Peel another garlic clove and press it into the hot oil using a press.
20. 20. Add the drained spinach immediately to the pan.
21. 21. Sauté the spinach briefly while stirring constantly.
22. 22. Stir the ricotta into the spinach mixture.
23. 23. Season the filling generously with salt and pepper.
24. 24. Add another portion of toasted pine nuts to the filling.
25. 25. Let the filling reduce over medium heat until it becomes slightly firmer.
26. 26. Place the turkey fillets flat on a work surface.
27. 27. Pound the fillets thin and wide using a meat mallet or rolling pin.
28. 28. Season the pounded fillets with salt and pepper.
29. 29. Distribute the spinach-ricotta mixture evenly over each fillet.
30. 30. Roll the fillets up tightly so that the filling stays inside.
31. 31. Fry the roulades on all sides until golden brown in the pan.
32. 32. Serve the hot turkey roulades directly on top of the zucchini vegetables.

Nutrition per serving

• kcal: 925
• Protein: 74 g · Fett/Fat: 59 g · Carbs: 23 g