Stuffed bresaola tortelloni: the wow effect cold appetizer perfect for the Holidays
During the holiday season we always look for recipes that combine elegance, speed and that "wow" effect that makes the table sparkle. Bresaola tortelloni stuffed with ricotta and arugula are the ideal appetizer: zero cooking, ready in 10 minutes and so scenic they look like something out of a gourmet caterer. Light, fresh and irresistible, they become a perfect choice to open lunches and dinners without weighing you down.
In a Christmas version, you can serve them as a refined appetizer, finger food for your Christmas Eve aperitif or small bite to pair with a glass of bubbly. A clever idea that gets everyone on the same page.
Why they are perfect for the Christmas menu
These tortelloni conquer because they combine taste, practicality and festive aesthetics to perfection:
- Lightness: ideal for opening already rich lunches and dinners without weighing down guests.
- Creaminess: ricotta cheese envelops the palate with a soft, velvety and irresistible filling.
- Freshness: lemon and arugula give a lively, fragrant and pleasantly balanced contrast.
- Speed: an indispensable ally on the busiest days of the year, when every minute in the kitchen counts.
- Scenery: the bresaola recalls the typical Christmas red and makes each tortellone an elegant little taste.
Plus, they are no-bake, so perfect when the oven and stove are already busy with holiday roasts, side dishes, and desserts. And if you want to get ahead of the game, you can prepare the filling a few hours in advance and store it in the refrigerator: when it's time to serve, you'll just have to assemble them, so they'll be super fresh and flawless on the table.
Ingredients (for 4 people)
- 1 cup ricotta cheese
- 4 oz bresaola slices
- 2 tablespoons grated parmesan cheese
- 1 oz arugula
- 1 lemon
- Salt to taste
- Black pepper to taste
- Parmesan flakes to taste (optional)
- Olive oil to taste
How to prepare bresaola tortelloni?
1. Prepare the ricotta cream
Pour ricotta cheese into a bowl and process with a fork until smooth and velvety. Combine grated Parmesan cheese, a trickle of lemon juice, grated zest, salt and pepper. Mix until evenly creamed.
2. Incorporate the arugula
Wash the arugula, dry it well and chop it finely. Combine it with the mixture and blend.
3. Form the tortelloni
Arrange each slice of bresaola on the top and place a teaspoon of filling in the center.
- Fold into a crescent shape.
- Press on edges
- Close the ends toward the center
4. Plate the tortelloni
Arrange the tortelloni on a serving plate and top with:
- Fresh arugula
- Grated lemon peel
- Parmesan shavings
- A drizzle of extra virgin olive oil
If you have any doubts about the preparation, you can consult our complete, illustrated recipe: find all the steps explained in simple detail in the link below.
Bresaola tortelloni stuffed with ricotta and arugula are a quick, light and flavorful cold appetizer perfect for any occasion . Made with thin slices of bresaola instead of pasta , they wrap a creamy filling made with fresh ricotta, Parmesan...
Ideas for an even more Christmassy version
Want to really make them the stars of the holiday table? Here are some creative ideas:
Add a crunchy touch
- Chopped pistachios
- Roasted walnuts or almonds
- Pomegranate seeds (for a "jewel" effect)
Change the cream
- Ricotta + goat cheese for a stronger flavor
- Ricotta cheese + herbs (thyme or marjoram)
- Ricotta + a teaspoon of honey for a sweet note perfect for Christmas
Conclusion: the appetizer that makes the table shine
Bresaola tortelloni filled with ricotta and arugula are proof that, even at Christmas, simplicity can be surprising. Refined, very quick and light, they bring color and freshness among often rich and traditional dishes. A clever, irresistible recipe that is perfect for surprising without wasting time.
Daniele Mainieri
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