Mortadella Involtini with Ricotta, Olives and Pistachios

1. 1

   In a small bowl, mix the ricotta with the olives, parsley, pistachios and jalapeno and season with salt and pepper.

2. 2

   Lay the mortadella slices on a work surface.

3. 3

   Spoon about 2 tablespoons of the ricotta filling slightly below the center of each slice and roll to form tight logs.

4. 4

   Refrigerate until chilled.

5. 5

   Trim off the ends and cut each involtini into 3 pieces.

6. 6

   Transfer the pieces to a platter cut-side up and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.