Steamed Turkey Breast with Ricotta, Spinach and Walnut Filling

Filling

• 150 g fresh spinach leaves, rinsed (see tip)
• 1 garlic clove
• 10 g Parmesan cheese, cut in pieces (2 cm)
• 50 g walnut halves
• 6 fresh basil leaves
• 125 g ricotta cheese
• ½ tsp fine sea salt
• ⅛ tsp ground black pepper

Turkey

• 700 - 800 g turkey breast, skin on, boned and rolled
• 6 - 9 slices Parma ham
• 1300 g water