Bresaola Tortelloni recipe served on a plate, by Pekin the Chef
Jun 08 2026
Restaurants›Italian Kitchen›Bresaola Tortelloni Recipe

Bresaola Tortelloni Recipe

Inspired by Italian Kitchen
Time1h 30m
Serves4

herbed ricotta & cream cheese, fennel, baby tomatoes, preserved lemon aioli

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Ingredients

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Pasta Dough

Filling

Sauce and Garnish

Method

Pasta Dough Preparation

  1. 1

    Make the Pasta Dough

    In a bowl, mix flour and salt. Make a well in the center, add eggs, and gradually incorporate flour until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Filling Preparation

  1. 2

    Prepare the Filling

    In a bowl, combine ricotta, cream cheese, chopped herbs, fennel, salt, and pepper. Mix until smooth and well combined.

Assembly

  1. 3

    Assemble Tortelloni

    Roll out the pasta dough into thin sheets. Cut into squares, place a small spoonful of filling in the center of each square. Fold and seal the edges to form tortelloni. Repeat with remaining dough and filling.

Cooking

  1. 4

    Cook the Tortelloni

    Bring a large pot of salted water to a boil. Cook tortelloni for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

Sauce Preparation

  1. 5

    Make the Sauce

    In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add halved baby tomatoes, preserved lemon, salt, and pepper. Cook for 5-7 minutes until tomatoes are softened.

Serving

  1. 6

    Serve

    Toss the cooked tortelloni in the skillet with the sauce. Serve immediately, garnished with additional herbs if desired.

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