Olive oil is heated on medium heat. Put finely chopped onion and grated carrot, court, cover and leave to cook for 5 minutes. Add the mushrooms and stew for another 5 minutes. The mixture is removed from the heat and leave to cool slightly, then add the sliced ​​cheese ricotta and emmental, grated parmesan and black pepper and mix well. With the finger is removed the skin from the meat of the legs and formed pockets are filled with stuffing. Thus prepared legs rank in the tray dzhobchetata up. Add salt, cover with foil and bake in a preheated 200 ° C oven for 50 minutes. Remove the fthe oil and baked for another 15-20 minutes, often pour the sauce, in a separate baking. They are ready when such slip a knife into the meat juice, which runs clear. Serve with the sauce overwhelmed individual cooks.