Ramsay's wrapping is not -- from a culinary standpoint -- "en papillote," which is sealing food into a paper and/or foil packet so as to get it gently steam in the oven -- and then, when unwrapped on the diner's plate, have it release it's aromatic steam and excite her sense of smell and palate.
What he's doing is something like "torchon," which is wrapping in a towel and poaching so as to get something to hold a cylindrical shape. It's what you do with foie gras. I'm not sure if the foil technique has it's own name or not.
In addition to not being en papillote, It's also not "roti," which translates -- again, from a strict culinary standpoint -- as "roulade." Ramsay's dish can only be called a roulade in the loosest sense. More, a roti is not the same as something cooked en papillote.
If we're going to use these terms in their strict culinary sense, then we should use them in their strict culinary sense. In that restricted context, a ballotine is not a galantine is not a roulade.
A galantine is coated in aspic and served cold. A roulade is browned before it's braised. A ballotine can be served hot or cold, but is usually served hot. Ballotines are usually not served as the main course, nor are they usually served with much in the way of accompanying garnish. Here we'd use them as an "app," but in a French foraml dinner, they'd usually be an entree.
Hope this helps,