Salami Tortellini

Name: Salami Tortellini
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 18 appetizer bites
Ingredients: 1/2 cup fresh ricotta; 2 tablespoons prepared pesto; 18 round slices salami or other cured meat, such as sweet or hot soppressata, each 3 1/2 to 4 inches in diameter (see Cook’s Note)

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Level: Easy

Total: 10 min
Active: 10 min

Yield: 18 appetizer bites

These “tortellini” aren’t made with pasta — they're thin slices of cured meat folded around a simple ricotta-and-pesto filling. They’re perfect for a quick and eye-catching appetizer and as delicious as they are simple. You’ll need just three ingredients, and you can fold up a bunch in about 10 minutes. We opted for salami here, but you could use almost any thinly sliced cured meat. Serve these as bite-size treats on their own, as part of a charcuterie board or remove the toothpicks and serve them atop toasted baguette or on a bed or arugula with a drizzle of balsamic reduction.

Level: Easy

Total: 10 min
Active: 10 min

Yield: 18 appetizer bites

Ingredients

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1/2 cup fresh ricotta

2 tablespoons prepared pesto

18 round slices salami or other cured meat, such as sweet or hot soppressata, each 3 1/2 to 4 inches in diameter (see Cook’s Note)

Directions

Watch how to make this recipe.

Special equipment:

18 toothpicks

Combine the ricotta and pesto in a small bowl and stir to combine. Fill a small bowl with water.
Lay the sliced meat out in a single layer on a work surface. Very lightly brush the edges of a slice of salami with water (this will help the tortellini stick together but use a very light coating) and dollop 1 heaping teaspoon of filling in the middle. Fold the slice over to make a half-moon. Pick up and press the edges to seal. Bring the points of the half-moon together to make a plump ball of filling in the middle. Stick a toothpick through where the edges meet to keep the tortellini sealed. Repeat with the remaining meat and filling. Serve chilled.

Cook’s Note

Make sure to use thin slices of cured meat that are 3 1/2 to 4 inches in diameter so they’re large and flexible enough to fold easily. If making ahead, store in an airtight container in the refrigerator for up to 8 hours.