Easy Mortadella and Ricotta pockets

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Mortadella pockets

A delicate appetizers that is light and filling
Servings 4 people
Prep Time 20 mins
Total Time 20 mins


  • Rolling Pin
  • cutting board
  • utility knife
  • zip lock bag


  • 12 slices of mortadella rounds, casing removed
  • 1/2 cup ricotta cheese
  • 1/4 cup crushed shelled pistachios
  • freshly ground pepper
  • dash of salt, optional


  • Gather your ingredients
    ingredients gathered on a wooden tray
  • In bowl, combine ricotta cheese and pepper
    ricotta mixed with ingredients in a bowl
  • Place the shelled pistachios in a resealable bag and crush to a coarse consistency
    bagged pistachios being crushed
  • Add the pistachios to the cheese mixture. Add just a dash of salt if the pistachios are unsalted
    ricotta mixed with ingredients in a bowl
  • Remove the mortadella slices from the packaging and lay, flat on a cutting board
  • Add ½ tablespoon of the mixture and fold the slice in half and again to form a triangle. Serve as appetizer or snack
    Slice mortadella folded on plate with breadsticks
Author: Rebecca
Calories: 2206kcal
Cost: $$
Course: Appetizer, Side Dish, Snack
Cuisine: Italian
Keyword: charcuterie, italian cured meat, mortadella, mortadella and ricotta, mortadella recipe, no cook appetizer, ricotta recipe, what is mortadella


Calories: 2206kcal | Carbohydrates: 24g | Protein: 116g | Fat: 180g | Saturated Fat: 67g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 80g | Cholesterol: 395mg | Sodium: 8474mg | Potassium: 1215mg | Fiber: 1g | Sugar: 1g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 194mg | Iron: 10mg

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