- Generous 1/2 pound/250 g fresh sheep’s milk ricotta cheese
- 2 tablespoons/30 ml extra-virgin olive oil
- Freshly ground black pepper
- 16 slices bresaola (air-dried cured beef)
- Small bunch fresh rucola
To make the filling for the involtini: Mix the ricotta, olive oil, and black pepper in a bowl. Then place a large spoonful of the ricotta filling in the center of a slice of bresaola. Add some rucola and roll the bresaola into a log. Repeat the process using the remaining bresaola, cheese mixture, and rucola. Prepare rolls an hour before serving, so that the ingredients can stabilize their flavors together before consumption.