Cold bresaola tortelloni with ricotta and arugula: elegant, light and ready in 10 minutes
These cold tortelloni, made with bresaola or, if you prefer, thin slices of cured beef, are a quick, light, and flavorful starter, perfect for a special appetizer or a simple dinner.
Ingredients · Servings 4
- 250 g of ricotta (or cottage cheese)
- 120 g of bresaola (in thin pans or cecina)
- 15g of grated Parmesan cheese
- 20 g of arugula
- 1 lemon
- Salt (to taste)
- Black pepper (to taste)
- Parmesan shavings (optional)
- Extra virgin olive oil
Method · 10 min
- Place the ricotta in a large bowl and work with a fork until you get a smooth and creamy texture.
- Add the grated Parmesan cheese, a little lemon juice (in moderation), a pinch of salt, a turn of the pepper mill, and some lemon zest. Mix well to combine all the ingredients.
- Wash the arugula, dry it carefully, and chop it finely. Add it to the ricotta mixture and mix again.
- Lay a slice of bresaola on a board and place a teaspoon of the filling in the center.
- Fold the slice into a half-moon shape, pressing the edges lightly to seal the filling.
- Fold the two ends towards the center and gently press to shape them into tortelloni. Repeat the process with all the slices.
- Place the tortelloni on a serving plate, garnish with fresh arugula leaves, lemon zest, Parmesan shavings, and a drizzle of extra virgin olive oil. And that's it!
