Turkey roulade with ricotta and crushed potatoes

In a bowl, mix the ricotta with the egg yolk, lemon juice, nutmeg, salt, and pepper until you get a smooth mixture.

Gently pound the turkey breast and brush it on one side with a little oil. Spread the ricotta mixture over the meat, then add the finely chopped sun-dried tomatoes, chopped parsley, and basil. Roll the meat tightly, brush the roulade with oil, and bake it in the preheated oven at 180°C for about 20 minutes.

Meanwhile, heat the remaining oil in a pan and sauté the sliced spring onions. Add the onions to the pre-boiled potatoes. Season with salt and pepper, pour in the milk, and crush everything until you reach the desired consistency.