Turkey Roulade with Ricotta and Mashed Potatoes

In a bowl, thoroughly mix ricotta, egg yolk, lemon juice, pressed garlic (optional), nutmeg, a pinch of salt, and pepper.

Flatten the turkey breast and brush one side with 2 tbsp rapeseed oil. Spread the ricotta mixture evenly over it. Sprinkle the chopped dried tomatoes, parsley, and basil over it. Carefully roll up the meat, brush the outside with oil, and cook in a preheated oven at 180°C for approx. 20 minutes.

Heat the remaining oil (1 tbsp) in a pan and briefly sauté the sliced spring onions. Mash the cooked potatoes, add the sautéed spring onions, season with the remaining salt and pepper, and stir in the milk until the desired consistency is reached.