For stuffed turkey roulades, mix the spinach, chopped turkey breast and nuts, add the egg, season with garlic, salt and pepper and let rest for about 10 min.
Pound the turkey cutlets, cover with the stuffing, place the pecorino slices on top and roll up into roulades. Wrap with kitchen twine.
Heat the extra virgin olive oil and brown the roulades for about 10 minutes. Turn the roulades several times, pour in white wine and steam until tender.
Add some cold butter to the gravy and season with salt, pepper and nutmeg.
Pour the gravy over the stuffed turkey roulades and serve.