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Tortellini skewers

updated

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Ingredients for 1 servings:

  • 24 tortellini, fresh, with ricotta filling
  • 24 small cocktail tomatoes
  • 24 balls of mozzarella (mini balls)
  • 3 tsp basil pesto
  • 1 tbsp balsamic vinegar, lighter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

enough for 24 skewers, finger food

Cook the tortellini according to the package instructions until al dente. Drain, rinse in cold water, and set aside to dry on a clean kitchen towel. Wash the cherry tomatoes and pat dry. Drain the mozzarella balls. Now prepare 24 wooden skewers. Thread 1 tortellini, 1 cherry tomato, and 1 mozzarella ball onto each skewer. For the marinade, mix the pesto with the balsamic vinegar and drizzle sparingly over the skewers just before serving. Note: The original recipe calls for gherkins and uses grape seed pesto instead of balsamic pesto. This tastes good too, but we prefer “my” version.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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