Skewered Tortellini Appetizer Recipe - Cooking Index
Mild vinaigrette - (see | ||
Recipe) | ||
12 oz | 340g | Frozen tortellini |
2 tablespoons | 30ml | Fresh basil or parsley -- |
Finely chopped |
1. Prepare Mild Vinaigrette.
2. Cook tortellini following package directions. Drain.
3. Toss warm tortellini with Mild Vinaigrette. Place in a covered container and let stand at room temperature at least 30 minutes before serving.
4. With a slotted spoon, drain tortellini and thread on short bamboo skewers, two tortellini to each skewer. Arrange on a serving platter and sprinkle with chopped basil.
* Timesaver Tip: Appetizer can be made up to 24 hours ahead and stored, covered, in refrigerator. About 1 hour before serving, remove tortellini from refrigerator and allow them to reach room temperature, then transfer to skewers.
Recipe By: the California Culinary Academy
Source:
Orville Redenbacher
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