Ingredients
BRESAOLA
100 gr
RICOTTA
250 gr
GRATED PARMESAN CHEESE
20 gr
ROCKET
20 gr
SALT
to taste
PEPPER
to taste
YOU ALSO NEED THEM
PARMESAN FLAKES
to taste
ROCKET
to taste
EXTRA VIRGIN OLIVE OIL
to taste
The bresaola and ricotta tortelloni are a satisfying appetizer for the sight and the palate, ideal to bring to the table also as a light second course in combination with homemade bread croutons and a portion of mixed salad. Similar at first glance to the famous fresh egg pasta, these are actually simple slices of bresaola stuffed with a delicious filling made from ricotta, chopped rocket and grated parmesan.

To prepare the “tortelli” in a workmanlike manner, simply lay out a slice of bresaola on a cutting board, place a teaspoon of ricotta cream in the center and then overlap the salami on the filling to form a crescent. At this point all you have to do is fold the ends inwards, sealing them well with a light pressure of the fingers, and that’s it: the result will be a tasty and creamy dish to the bite, to be completed with a drizzle of oil. raw, parmesan flakes and rocket leaves.

Also excellent to serve for a party buffet or at aperitif time, as refined finger food to nibble on the tip of your fingers, tortelloni can be filled as you like with the most varied ingredients. If you don’t like the pungent aftertaste of rocket, you can omit it from the recipe, or you can replace the dairy product with a spreadable cheese flavored with herbs, a goat cheese foam or a stick of robiola.

If you like, you can enrich the ricotta cream with chopped almonds or pistachios, you can spice it with a pinch of sweet paprika or you can finish the preparation, for a fresher touch, with the grated zest of a lemon.

Find out how to prepare bresaola and ricotta tortelloni by following the step-by-step procedure and advice. If you love bresaola, also try the bresaola rolls and bresaola rolls.

How to prepare bresaola and ricotta tortelloni
Step 1
Collect the ricotta 1, well drained from the whey, in a bowl.

Step 2
Season with grated parmesan, spice with freshly ground pepper and season with salt 2.

Step 3
Add the chopped rocket 3.

Step 4
Mix the ingredients well 4.

Step 5
Place a slice of bresaola on a cutting board and fill the center with a teaspoon of ricotta cream 5.

Step 6
Close the bresaola in a crescent shape on the filling 6.

Step 7
Fold the two ends and seal them with light pressure with your fingers 7, to form the tortelloni.

Step 8
Proceed in this way until all the ingredients are used up.

Step 9
Arrange the bresaola and ricotta tortelloni on a serving plate, complete with flakes of parmesan, rocket leaves and a drizzle of raw oil 9, and serve.