Sachetti with Mortadella, Ricotta and Sun Dried Tomatoes

The dish is perfect for a special dinner event or a gourmet Italian-themed meal. It can be served as a starter or appetizer, paired with a light, fresh salad featuring a vinaigrette dressing to balance the richness of the filling. A glass of crisp white wine, such as Pinot Grigio or Sauvignon Blanc, complements the flavors beautifully. The blend of ingredients creates a well-balanced flavor profile, incorporating creamy, savory, and tangy elements, making it a delightful dish for special occasions.

Prep Time

20 min

Cook Time

NA (cold preparation)

Serves

12 Ingredients

8 oz Whole milk Ricotta cheese

¾ cup Sun-dried tomatoes packed in oil, drained

1 tbsp Oil from sun-dried tomatoes

1 ½ tsp Chopped mixed fresh herbs: parsley, basil, oregano, thyme

¼ tsp Salt

Pinch Freshly ground black pepper

1 bunch Scallions

12 slices Mortadella

Made With

Mortadella

Learn More

Sachetti with Mortadella, Ricotta and Sun Dried Tomatoes

Prep Time

20 min

Cook Time

NA (cold preparation)

Serves

12 Made With

Mortadella

Learn More

Ingredients

8 oz Whole milk Ricotta cheese

¾ cup Sun-dried tomatoes packed in oil, drained

1 tbsp Oil from sun-dried tomatoes

1 ½ tsp Chopped mixed fresh herbs: parsley, basil, oregano, thyme

¼ tsp Salt

Pinch Freshly ground black pepper

1 bunch Scallions

12 slices Mortadella

How To Make

Chop the sun-dried tomatoes and combine them with ricotta, oil, herbs, salt, and pepper.

Mix well.

Trim the white part from the scallions and drop the greens into boiling water. Quickly remove them and refresh with cold water. Drain well.

Lay out six slices of mortadella on the work surface and evenly divide half of the ricotta mixture by placing a dollop (about 1 ½ tablespoons) in the center of each slice.

Gather the outer edges of the mortadella to form a bag or sachet holding the filling.

Tie the opening of each sachet with a piece of scallion.

Repeat the process with the remaining ingredients.

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