Tortellini Kabobs With Roasted Tomato Dipping Sauce

By á-170456

Ingredients

• TORTELLINI:
• 12 ounces fresh or frozen cheese tortellini
• 1 tablespoon extra-virgin olive oil
• ROASTED TOMATO DIPPING SAUCE:
• 1 tomato halved horizontally
• Olive oil as needed
• 2 garlic cloves
• 6 basil leaves
• 1/2 cup lowfat sour cream (or nonfat sour cream)
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 8

Preparation

Step 1

Prepare a medium-hot fire in the grill.

Bring a large pot of salted water to a boil for the tortellini.

Cook the tortellini according to the package directions. Drain well. Toss with the olive oil.

Brush the cut side of the tomato halves with a little olive oil. Grill, cut-side down, until tender and grill-marked, about 10 minutes.

Peel the tomato. On a cutting board, in a mortar and pestle, or in a food processor, chop the tomato, garlic, and basil until you have a fine paste. Stir into the sour cream. Add salt and pepper, to taste.

Thread the tortellini onto skewers. They will stay on the skewers best if they are threaded through the filled part of the tortellini. Grill, turning once, until lightly charred, about 2 minutes per side.

Serve the kabobs at once, passing the dipping sauce on the side.

This recipe yields 8 servings.

Variation: Mini Ravioli Kabobs. You can often find fresh or frozen mini ravioli in the same supermarket case as the tortellini. Cook according to the package directions. Weave onto the skewers, trying to pierce each ravioli twice as it is threaded on. Grill and serve with the sauce as above.