Green Roll

Preparation:

Preparation: Clean the mushrooms and slice them thinly. Brown the minced sausage in a pan, then remove most of the fat released and add the mushrooms, parsley and minced garlic, salt and pepper, pour over the white wine, let it consume and continue cooking for 10 minutes. In a bowl, mix the sieved ricotta with a wooden spoon, then mix in the cream and the fried mushrooms and sausage. Roll out the dough on a tea towel into a thin sheet of rectangular shape and cover it with the prepared mixture. Roll the dough up on itself with the help of a cloth, wrap it tightly in a thin cloth, close the ends of the cloth and cook the roll in a saucepan with lightly boiling salted water for 45 minutes. In a saucepan, melt the butter with the sage over low heat and cook until it becomes hazelnut-coloured. Slice the now cold roll and let it heat briefly in the oven, then divide the slices into six individual plates, pour over the hazelnut butter, stripped of the sage, and serve immediately.