For the recipe of cucumber rolls stuffed with quinoa and ricotta with raspberry sauce, collect the quinoa in 600 g of water with 2 g of salt. Bring to the boil, reduce the heat to low, cover with the lid, leaving a small gap to let the steam out and cook for 20′. Collect 30 g of sugar and 1 tablespoon of water in a saucepan.

When it starts to make small bubbles, add the juice of a lemon, the vinegar and shortly after add the raspberries; mix by crushing them and cook them for 5-6 minutes on high heat; turn off, blend everything and pass through a sieve to obtain a smooth sauce. Drain the quinoa and mix it with the ricotta, 10 g of finely chopped tarragon, a pinch of salt, a tablespoon of oil, finely chopped celery and chives and the grated zest of half a lime.

Clean the cucumbers and slice them very thinly lengthwise with a mandolin or a small knife. Arrange 5-6 slices of cucumber slightly overlapping on a sheet of baking paper, spread the quinoa filling and, using the baking paper, roll up and close the roll. Do this to make 5 more rolls. Trim the edges of the rolls and serve with the sauce. Decorate with chervil if desired.