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No-pasta ravioli: Valtellina bresaola filled with ricotta, pears and Appenzeller cheese.
4
15min
Sara Milletti
Cold ravioli with Valtellina bresaola stuffed with sheep ricotta, sweet pears and Appenzeller cubes, for a fresh and refined appetizer.
8 slices of bresaola
1 Angelys pear
160 g sheep ricotta
80 g Appenzeller cheese
extra virgin olive oil
salt
pepper
Peel the pear, dice it into small cubes and sauté briefly in a pan with a drizzle of extra virgin olive oil until soft but not mushy. Let it cool slightly, then mix in a bowl with sieved ricotta and diced Appenzeller cheese, combining gently to obtain a creamy filling.
Lay the bresaola slices on a board and fill them with the ricotta, pear and cheese mixture. Fold them into small ravioli, season with salt and freshly ground pepper, drizzle with olive oil and serve immediately as a light, elegant appetizer.
Tagliofresco
Only Bresaola produced in the province of Sondrio can be called Bresaola. In these valleys, the fresh, dry and aromatic air that blows from the Alps meets the warmer air at the bottom of the valley, creating ideal conditions for seasoning the product. This is where Citterio produces its Bresaola with care and passion. Citterio's Valtellina Bresaola in its "tagliofresco" package seems just sliced; many soft slices immediately ready for a tasty and light meal. Only 2% fat.
