Turkey Rolls Stuffed with Ricotta and Olives

Total time: 40 minutes
    The nice thing about the ricotta is, unlike other cheeses, it stays in the roll...  If you can't get thin turkey cutlets, you could use veal cutlets or chicken breasts, pounded thin.

 Ingredients:

• 3 - 4 turkey cutlets
• 1/4 cup (2oz, 60gr) ricotta
• 10 green, pimiento olives, chopped
• 2  - 4 slices Prosciutto, cut to fit turkey
• 1 cup (8oz, 240ml) white wine
• 2 tsp olive oil
• 1 tbs cornstarch dissolved in 2 tbs water

 Instructions:

• Lay turkey cutlets flat. 
• Divide ricotta and spread evenly, to 1/2" (1cm) of edges. 
• Lay Prosciutto on top of ricotta. 
• Spread olives on half of Prosciutto - they spread out more as you roll. 
• Starting from one narrow end, with olives, roll up.  Tie securely with kitchen string.
• Repeat with remaining cutlets.
• Heat oil in medium skillet.  Add rolls and brown well on all sides. 
• Add wine, cover and simmer for 20 minutes.
• Remove rolls and keep warm. 
• Increase heat under skillet and add cornstarch mixture, stirring until thickened. 
• Remove string from rolls, cut each in half (looks nicer), spoon a bit of sauce over and serve.