Ricotta Turkey Roulade with Smashed Potatoes

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

Pound the turkey breast thinly, then spread 2 tablespoons of oil on one side. Spread the ricotta mixture over it, then sprinkle with chopped dried tomatoes, parsley, and basil. Roll up the meat, secure with skewers or twine, brush with oil on the outside, and bake in a preheated oven at 180°C for about 20-25 minutes.

Meanwhile, heat the remaining 1 tablespoon of oil in a pan and sauté the sliced spring onions. Add the onions to the cooked potatoes, season with salt and pepper to taste, pour in the milk, and mash roughly.