The Bresaola Tortelli stuffed with ricotta are truly exceptional and ideal to serve as an appetizer for Christmas lunch. It’s a super simple and super quick recipe that you can prepare even an hour before serving it. The important thing is to store the tortelli in the fridge and cover them with plastic wrap. Try them right away, this way you can be sure they will be to your liking, and you will also have time to vary the recipe if you don’t like chives. Sometimes I substitute them with fresh mint leaves or basil, but it’s just a matter of taste. Besides being delicious, I also find them beautiful to present, suitable for any kind of event.
Since this is an appetizer I recommend for Christmas, you shouldn’t miss the following links:
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 20 tortelloni
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz sheep ricotta
- 20 slices of bresaola
- 1 tsp chives
Tools
- 1 Bowl
Pour the ricotta into a bowl and work it with the tines of a fork. Finely chop the chives, add them to the ricotta and mix the two ingredients.
Using a teaspoon, take a portion of the cream and place it in the center of the bresaola slice. Fold into a half-moon, fold the edges inward, and seal as if it were an actual tortello.
Serve your Bresaola Tortelli Stuffed with Ricotta, served on a tray or plate, decorating them with pomegranate seeds and strands of chives.
Tips, Variants, Notes, and Storage
You can store the bresaola tortelloni in the refrigerator for at least a day, covered with plastic wrap.
They will tend to darken due to oxidation, but they will still be delicious.
If you don’t like chives, you can flavor them with whatever you believe, the important thing is not to overdo it, so that the flavors are not lost.
