Bresaola and ricotta tortelloni are a refined and surprisingly simple idea to bring a fresh appetizer, elegant and without needing to turn on the stove. In this recipe, the classic egg pasta is replaced by bresaola, which wraps a creamy filling of ricotta, lemon zest, and basil. The result? A perfect balance between the savoriness of bresaola and the freshness of the filling, ready in just a few minutes.
The preparation requires no cooking or particular culinary skills: you’ll only need a few quality ingredients and a touch of care in sealing the slices of bresaola to make tortelloni that are beautiful to see and irresistible to taste. Serve them on a bed of arugula with shavings of Grana Padano or Parmesan, a drizzle of extra virgin olive oil, and a few drops of balsamic vinegar for a scenic effect and even more intense flavor.
Perfect for an aperitif, a festive appetizer, or a light summer dinner, these tortelloni are versatile, light, and can be prepared in advance. Discover how to make them step by step!
Also discover:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients to Prepare Bresaola and Ricotta Tortelloni
- 5.3 oz bresaola
- 5.3 oz ricotta
- lemon zest
- basil
- extra virgin olive oil
- balsamic vinegar
- arugula
- Grana Padano DOP
- salt
- pepper
Tools to Prepare Bresaola and Ricotta Tortelloni
- Cutting Board
- Teaspoon
- Lemon Grater
- Bowl
- Plate
How to Prepare Bresaola and Ricotta Tortelloni
Prepare the filling: in a bowl, mix the ricotta with grated lemon zest, roughly chopped basil, a drizzle of oil, salt, and pepper. Mix well until you obtain a smooth cream.
Form the tortelloni: place a slice of bresaola on the cutting board and put a teaspoon of filling in the center. Fold it into a half-moon, making sure the cream does not escape. Bring the two ends of the half-moon inward and seal them with your fingers to form a tortelloni. Repeat the process with all the slices until the ingredients are used up.
Compose the dish: place a bed of arugula on the serving plate, lay the bresaola and ricotta tortelloni on top, then complete with Parmesan shavings, a few drops of balsamic vinegar, and a drizzle of extra virgin olive oil.
Storage
You can store bresaola and ricotta tortelloni in the fridge, covered with plastic wrap or in an airtight container, for a maximum of 24 hours. Freezing is not recommended.
Variants
With different herbs: replace basil with mint or chives for a fresher or more intense flavor.
With creamy cheeses: try substituting ricotta with robiola or fresh goat cheese.
With nuts: add chopped walnuts or almonds to the filling for a crunchy touch.
Tips
Use thin but not too fragile bresaola to facilitate the closure of the tortelloni.
If the ricotta is too watery, drain it slightly before use.
FAQ (Frequently Asked Questions)
Can I prepare them in advance?
Yes, you can prepare them a few hours in advance and store them in the refrigerator well covered.
