Skewered tortellini appetizer

Yield: 10 Servings

Measure Ingredient
\N \N Mild Vinaigrette (see
\N \N Recipe)
12 ounces Frozen tortellini
2 tablespoons Fresh basil or parsley --
\N \N Finely chopped
1 \N 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

Similar recipes