Veal Rolls with Spinach Ricotta Filling

Prepare fine veal roulades with a fruity ragout of tomatoes and peppers filling: Defrost spinach. Then chop finely and mix with ricotta. Season with salt, pepper and nutmeg. Peel garlic and onion, chop or finely dice. Clean peppers, quarter, rinse and cut into strips. Rinse marjoram, set aside a few leaves, pluck and chop the rest.

Prepare the roulades: Rinse cutlets, pat dry, pat tenderly flat in order in a freezer bag using a stockpot (see page 33, step 1). Place cutlets on flat surface, season tops with salt and pepper. Roll up roulades and pin with wooden skewers.

Sauté roulades: Heat olive oil in a large frying pan. Sauté roulades on all sides, seasoning with salt and pepper. Add onion, garlic and bell bell pepper and sauté briefly. Add tomatoes and their juice. Cover and steam at low temperature for 15 minutes.

Season the sauce. At the end of the cooking time, remove the roulades from the roaster and arrange on plates. Season the paprika ragout with salt and pepper, add the chopped marjoram and let it bubble up once. Arrange the ragout with the roulades and garnish with the remaining marjoram leaves.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

Related Recipes:

Veal Roulades with Egg and Spinach StuffingSpinach is not everyone’s cup of tea? With this recipe it is: Thinly coat veal slices with mustard. Top... Involtini with Pesto FillingTender from the roll: turkey roulades with a filling of herbs & garlic. Tenderize cutlets: rinse cooled... Veal Roulade with Olive Farce and Mediterranean VogerlsaladCut the bell pepper in half and remove the seeds, roast under the hot grill until the skin turns black and... Stuffed Pork Roulades in Mushroom SauceFor the pork roulades, first prepare the filling. To do this, finely mince the meat, mix well with the... Stuffed Pork RollsLay pork cutlets side by side on a kitchen board, season with pepper. Rinse spinach, blanch briefly in hot... Beef Roulades in Mustard SauceFor the beef roulades in mustard sauce, wash and clean the leek and cut into fine rings. Spread the beef... Leek Roulades – Leek RouladesClean and rinse the leeks. Cut one piece per roulade (each 5 cm thick) into small pieces and pre-cook in... Braised Wild Boar Roulade with Castle Herb PureePlate the wild boar roulade a little bit, rub it dry, season it with salt and pepper, spread it with the... Green Lasagna Bolognesa StyleThe ragout: Sauté finely chopped onions, garlic, chopped pepperoni, carrots and celery in olive oil, then add... Beef Rolls with Bread Dumplings and Red CabbageSpread roulades with mustard, cover each with two slices of bacon, top with finely chopped onion, chopped...