Bresaola tortelloni are a tasty no-cook appetizer, easy and quick to make, and very appetizing.
The bresaola becomes the base of dumplings filled with a delicious ricotta cream with just a few simple steps, served on a bed of arugula, with Parmesan shavings for a cold appetizer perfect for accompanying an aperitif, to enrich a buffet, or as an appetizer on festive days.
Read how to make bresaola tortelloni with the easy recipe found below, as usual, right after the photo 😉
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients
- 3 oz bresaola (sliced)
- 5 oz ricotta
- arugula
- Parmesan shavings
- extra virgin olive oil
- salt
- pepper
Preparation of Bresaola Tortelloni
Drain the ricotta, put it in a bowl and season it with extra virgin olive oil, salt, and pepper, mixing well until you obtain a homogeneous cream.
Place a teaspoon of ricotta cream on each slice of bresaola, then fold the slices into half-moons, pressing on the edges, and fold the edges of each half-moon to form a tortelloni.
Place a bed of well-washed arugula on a serving plate.
Lay the prepared bresaola tortelloni on it, add a few Parmesan shavings, a drizzle of extra virgin olive oil, and serve.
Notes
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