Turkey Roll-Ups with Ricotta, Spinach, and Walnut over Tomato Zucchini Ragout

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Toast the walnuts in a dry skillet over medium heat for 2 to 3 minutes, stirring, until fragrant. Remove, let cool, and chop.

3. 3

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add half of the onion and half of the garlic; cook for 2 minutes. Add the spinach and a pinch of salt, and sauté for 2 to 3 minutes until wilted. Transfer to a bowl and let cool slightly.

4. 4

   In the bowl, mix the sautéed spinach with the ricotta, walnuts, half of the basil, 1/2 teaspoon oregano, 1/2 teaspoon paprika, and a little black pepper.

5. 5

   Place the turkey cutlets on a board. Season them with the remaining salt, remaining paprika, and black pepper. Divide the filling among the cutlets, place it in the center, roll up carefully, and secure with toothpicks if needed.

6. 6

   Place the turkey roll-ups in a lightly oiled baking dish using a few drops of the olive oil. Bake for 18 to 22 minutes at 200 °C / 400 °F, until the turkey is cooked through and juicy.

7. 7

   Meanwhile, heat the remaining tablespoon of olive oil in the same skillet. Add the remaining onion and garlic, and cook for 3 minutes. Add the zucchini, remaining oregano, and a pinch of salt; sauté for 4 minutes.

8. 8

   Stir in the crushed tomato and balsamic vinegar. Cook the ragout for 8 to 10 minutes over medium heat, stirring occasionally, until slightly thickened. Add the remaining basil at the end.

9. 9

   Remove the toothpicks from the roll-ups. Serve each roll-up over the tomato zucchini ragout, spooning any juices from the baking dish over the top.