Tortellini di Hot Soppressata

Indulge in an evening of sophisticated mingling with friends as you unveil these exquisite Hot Soppressata Ricotta Tortellini appetizers. The creamy ricotta infused with fragrant basil and lemon zest perfectly complements the bold flavors of Principe Uncured Hot Soppressata, creating a tantalizing harmony on your palate. Pair with a crisp, fruity Sauvignon Blanc to elevate your gathering to an unforgettable soirée.

Prep Time

15 min

Cook Time

N/A

Serves

8 Ingredients

24 slices Principe Uncured Hot Soppressata

1 cup whole milk ricotta cheese

2 tablespoons chopped fresh basil, plus more for garnish

1 lemon, zested

Pinch, ground nutmeg

Kosher salt and freshly ground black pepper, to taste

Shaved Parmigiano Reggiano cheese, for garnish

Extra-virgin olive oil, for garnish

Made With

Principe Salame Trio Collection

Learn More

Tortellini di Hot Soppressata

Prep Time

15 min

Cook Time

N/A

Serves

8 Made With

Principe Salame Trio Collection

Learn More

Ingredients

24 slices Principe Uncured Hot Soppressata

1 cup whole milk ricotta cheese

2 tablespoons chopped fresh basil, plus more for garnish

1 lemon, zested

Pinch, ground nutmeg

Kosher salt and freshly ground black pepper, to taste

Shaved Parmigiano Reggiano cheese, for garnish

Extra-virgin olive oil, for garnish

How To Make

Combine ricotta, basil, lemon zest and nutmeg in small bowl. Season with salt and pepper, to taste.

Place Principe Uncured Hot Soppressata slices on a clean work surface. Dollop roughly 1 teaspoon of ricotta mixture in the center of each Soppressata slice. Fold the bottom edge of each Hot Soppressata slice over top of the filling, creating a half-moon shape. Pull the corners together to form a tortellini shape.

Transfer tortellini to a serving plate. Top with cheese and basil. Drizzle with oil and serve.

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