Tortellini – Skewers
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 24 tortellini, fresh, with ricotta filling
- 24 small cocktail tomatoes
- 24 scoops mozzarella (mini scoops)
- 3 teaspoon pesto (basil pesto)
- 1 tablespoon balsamic vinegar, white
Print Recipe
Pin Recipe Instructions
- Cook the tortellini al dente according to the instructions on the packet. Then drain, rinse in cold water and place on a clean kitchen towel to dry.
- Wash the cherry tomatoes and pat dry. Drain the mozzarella balls.
- Now lay out 24 wooden skewers. Skewer 1 tortellini, 1 cocktail tomato and 1 mozzarella ball on each skewer.
- For the marinade, mix the pesto with balsamic vinegar and sparingly drizzle the skewers with it just before serving.
- Annotation:
- In the original recipe, gherkins are skewered and grape seed pesto is used instead of balsamic pesto. That tastes good too, but we prefer my version.
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