Skewered Cheese Tortellini with Garlic-Parmesan Sauce PRINT
- YIELD: 8 servings
The fail-proof recipe takes a minimal amount of effort to prepare. Just purchase ready-made tortellini, cook and tread on skewers.
*Sauce can be made up to a week in advance.
|72||cheese tortellini (or fresh spinach and egg tortellini)|
|6||Tbsp minced fresh parsley|
|½||cup virgin olive oil|
|½||cup grated Parmesan cheese|
|⅓||cup fresh lemon juice|
|3||cloves garlic, pressed or minced|
|Salt and pepper to taste|
Prepare the tortellini according to package directions. Add a little fresh water to the cooked tortellini to keep them from sticking together. Thread 24 4-inch skewers with 3 tortellini each. Arrange the skewers on a platter and sprinkle with 2 Tbsp of the parsley.
In a small bowl, mix together the remaining parsley, oil, Parmesan, lemon juice, garlic, salt and pepper. If desired, puree the sauce in a blender for 1 minute. With a pastry brush, brush the sauce on the tortellini. Reserve the remaining sauce to dip the skewers into when serving.