Bresaola tortelloni stuffed with arugula and ricotta cheese: tasty and ready in 10 minutes!

Name: Bresaola tortelloni stuffed with arugula and ricotta cheese: tasty and ready in 10 minutes!
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: En
Ingredients: 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

Starter

Very Easy

10 min

245 Kcal

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 cheese, chopped arugula and lemon zest. Ready in just 10 minutes and no cooking, they are ideal for a tasty appetizer or light dinner. The contrast between the softness of the ricotta, the freshness of the arugula and the strong flavor of the bresaola gives a perfect balance of flavors, to be enhanced with a drizzle of extra virgin olive oil. Simple to prepare and with a surprising result, these bresaola tortelloni are the ideal choice when you want to bring something refined but uncomplicated to the table. Try them and win everyone over at the first taste!

Ingredients

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

Preparation

Pour the ricotta into a large bowl and process with a fork until smooth and creamy.

Combine grated Parmesan cheese, a little lemon juice (without overdoing it), a pinch of salt, a grind of pepper, and some grated lemon zest. Mix thoroughly to combine all the ingredients.

Wash the arugula under running water, dry it carefully and chop it finely. Add it to the ricotta mixture and mix again.

Place a slice of bresaola on a work surface and arrange a teaspoon of the prepared mixture in the center.

Fold the slice into a crescent shape, putting light pressure on the edges to seal the filling well.

Fold the two ends toward the center and gently press them together to shape the tortellone. Repeat the process until all ingredients are used up.

Arrange the tortelloni on a serving plate and top with a few fresh arugula leaves, grated lemon zest, parmesan flakes and a drizzle of extra virgin olive oil.

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FAQ ❓

How to store bresaola tortelloni stuffed with arugula and ricotta cheese?

To keep freshness intact, store bresaola tortelloni stuffed with ricotta and arugula in the refrigerator, covered with plastic wrap. We recommend consuming them within 24 hours to ensure optimal flavor and texture.

What to replace the bresaola with in this recipe?

You can substitute bresaola with prosciutto, but bresaola remains the ideal choice for texture, lightness and balanced taste in the dish.

What can I substitute ricotta cheese with in bresaola tortelloni?

If you prefer an alternative to ricotta, you can use creamy cheeses such as goat cheese, robiola, light spreadable cheese or even stracchino. All of these options maintain a smooth texture and pair perfectly with the strong flavor of bresaola and the freshness of arugula.

How to get a creamy filling for cold tortelloni?

For a creamy filling, work fresh ricotta with a fork until fluffy. Add grated Parmesan cheese, lemon zest and juice, a pinch of salt and pepper, and finely chopped arugula. Mix well for a smooth, flavor-packed result.

Can bresaola tortelloni be prepared in advance?

Yes, this is a perfect recipe to prepare in advance for a cold appetizer or buffet. Letting the tortelloni rest in the refrigerator for a few hours helps the flavors blend and improves the yield at serving time.

How to serve bresaola tortelloni to enhance the flavor?

To enhance the dish, add a drizzle of extra virgin olive oil, slivers of parmesan cheese and a touch of grated lemon zest when serving. The contrast between savory, creamy and fresh will win over every palate.

Comments

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Excellent !!! Very good Good so so Not good

5/5, 2 votes

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