If you’re looking for a fresh, quick starter that doesn’t require turning on the stove, cold cooked ham rolls with ricotta are the perfect solution. Ideal for a summer buffet, an impromptu aperitif or as a light second course, these little rolls combine the sweetness of high-quality cooked ham with the creaminess of cow’s ricotta.
In this version I show you how to turn simple ingredients into a refined dish, playing on the contrast between the soft filling and the peppery note of the arugula and the olives.
Discover all my secrets for achieving a silky filling that doesn’t run and the most tempting variations to wow your guests just below the photo as always 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 40 Minutes
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for cold cooked ham rolls
- 11 oz cooked ham
- 1 cup ricotta
- 2 tbsp extra virgin olive oil
- 0.71 oz black olives (pitted)
- 1.5 cups arugula
- 2 pinches salt
- 2 pinches black pepper
How to prepare cold cooked ham rolls
Prepare the creamy base: In a bowl, work the ricotta with a fork or a whisk until it is free of lumps and silky smooth. Add the pitted black olives, cut into thin pieces, and a pinch of pepper (optional).
The Ricotta Cream: Don’t just stir it. Sieve the ricotta through a fine mesh strainer to make it ultra-smooth and velvety. Add a tablespoon of grated Parmigiano Reggiano to give it an extra savory boost.
Lay out the ham: Arrange the slices of cooked ham on a cutting board or a clean work surface. If the slices are very large, you can cut them in half to make smaller rolls, perfect as finger food.
Fill them: Spread a generous tablespoon of ricotta cream on each slice, smoothing it evenly but leaving about 3/8 inch (1 cm) from the edges to prevent the filling from spilling out when you roll them up.
Want to give these no-cook ham rolls an extra lift? Grate some organic lemon zest into the ricotta. The citrus note cuts through the richness of the ham and makes the starter feel much more refined.
Add the fresh touch: Place a few leaves of washed and well-dried arugula, chopped, on top of the ricotta.
Roll and serve: Gently roll the slices starting from the shorter side, forming compact cylinders.
Arrange the rolls on a serving plate, garnish with a few whole olives or a drizzle of extra virgin olive oil and let them rest in the refrigerator for 15-20 minutes before bringing to the table.
Instead of closing them with a simple roll, use blanched chive stems (2 seconds) to tie the rolls like a “gift” or a candy wrapper; you’ll have a perfect, quick cold appetizer that’s also beautiful to look at.
How to store cooked ham rolls
In the refrigerator: Cooked ham and ricotta rolls keep well in the fridge for up to 1-2 days. I recommend storing them in an airtight container to prevent the ham from drying out or the ricotta from absorbing odors from other foods.
Make-ahead: You can prepare them a few hours before serving (maximum 4-5 hours), but I suggest adding the arugula at the last moment so it stays crisp and doesn’t wilt from the cheese’s moisture.
Tasty variations and pairings
Crispy Variation: Add crushed pistachios or coarsely chopped walnuts to the ricotta cream. The contrast between the soft cheese and the nutty crunch is delicious!
Mediterranean Variation: Mix chopped sun-dried tomatoes in oil into the ricotta and add a pinch of oregano.
Cheese Substitution: If you don’t like ricotta, you can use robiola, a cream cheese like Philadelphia, or for a stronger flavor, fresh goat cheese.
Light Version: Replace the cooked ham with slices of roasted turkey breast for an even lighter, higher-protein appetizer.
Crispy Variation: Add crushed pistachios or coarsely chopped walnuts to the ricotta cream. The contrast between the soft cheese and the nutty crunch is delicious!
Mediterranean Variation: Mix chopped sun-dried tomatoes in oil into the ricotta and add a pinch of oregano.
Cheese Substitution: If you don’t like ricotta, you can use robiola, a cream cheese like Philadelphia, or for a stronger flavor, fresh goat cheese.
Light Version: Replace the cooked ham with slices of roasted turkey breast for an even lighter, higher-protein appetizer.
Tips for perfect ham and ricotta rolls
The right ricotta: Use well-drained cow’s ricotta. If you see whey in the container, let it drain in a strainer for at least an hour in the fridge; this will prevent the roll from making the plate soggy.
Whole slices: When buying, ask for “high-quality” cooked ham slices that aren’t too thin. If the slice is too transparent, it will tend to tear when you fill it.
Chef’s touch: For a more intense flavor, you can add a tablespoon of grated Parmigiano Reggiano to the ricotta or some grated lemon zest for an incredible fresh note.
Presentation: If you serve the rolls at a buffet, secure them with a toothpick and skewer an olive or a cherry tomato to make them more stable and decorative.
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FAQ (Questions & Answers)
Can I use a different cheese?
Certainly! You can use robiola, a spreadable cheese like Philadelphia, or goat cheese if you prefer more pronounced flavors.
Can I prepare them in advance?
Yes, they are perfect to prepare in the morning for the evening, but avoid adding the arugula inside too early as it may wilt; it’s better to add it just before serving.
What to do if the ricotta is too watery?
Let it drain in a strainer in the refrigerator for at least an hour before using it.
