Prosciutto, Arugula and Ricotta Piadine Filling

Name: Prosciutto, Arugula and Ricotta Piadine Filling
Cook time: 10 min
Total time: 10 min
Ingredients: 3/4 cup whole-milk ricotta cheese; 1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice; Kosher salt and ground black pepper; 8 slices prosciutto, room temperature; 4 ounces baby arugula (about 4 cups); 3 tablespoons extra-virgin olive oil

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Cook Time: 10 minutes

Total: 10 minutes

Servings: 4

Prosciutto, Arugula and Ricotta Piadine Filling

Ingredients

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3/4 cup whole-milk ricotta cheese1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juiceKosher salt and ground black pepper8 slices prosciutto, room temperature4 ounces baby arugula (about 4 cups)3 tablespoons extra-virgin olive oil

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Instructions

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In a medium bowl, stir together the ricotta and lemon zest. Taste and season with salt and pepper. Spread the ricotta mixture evenly over half of each piadina, then top with 2 slices of prosciutto. In a medium bowl, toss the arugula with the lemon juice and a pinch of salt. Mound on top of the prosciutto. Drizzle with oil and fold.