Summary

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

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Instructions

1. 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.
2. Wash the cherry tomatoes and pat dry. Drain the mozzarella balls.
3. Now lay out 24 wooden skewers. Skewer 1 tortellini, 1 cocktail tomato and 1 mozzarella ball on each skewer.
4. For the marinade, mix the pesto with balsamic vinegar and sparingly drizzle the skewers with it just before serving.
5. Annotation:
6. 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.