23 December, 2015

Tortelloni / Tortellini Skewers

We created, tested, and serve this recipe.

Just stack skewers on tray to serve. 
Marinated Tortelloni with Parmesan Lemon Dip and Baked Garlic garnish.

Tortelloni Skewers ingredients
Makes about forty (40) skewers
Rosemary Garlic Marinade / Vinaigrette (optional)
1/2 of (3-lb / 1.36kg) pkg Kirkland Five Cheese Tortelloni with Parmigiano Reggiano
1 (16-oz / 454g) pkgs Citterio® Family Pack Deli Style Rosmarino (Oven-Roasted Rosemary Ham, optional)

For serving
40 (6-inch) bamboo skewers
Parmesan Lemon Dip

4 to 6 heads Baked Garlic, depending upon size of tray
Fresh rosemary stalks

Tortelloni Skewers Directions
Get ready
Assemble ingredients.

Prepare six (6) heads (seven, if you are using the marinade) of Baked Garlic (you will have some extra cloves) and the Parmesan Lemon Dip.

Prepare pasta
Bring large pot of salted water to a boil.

Cook tortelloni until just tender, following the package instructions; drain. Sprinkle the pasta with a small amount of olive oil to prevent sticking.

If serving warm, place two tortelloni on six-inch (6-inch) skewers; pile skewers on serving tray garnished with six heads of Baked Garlic, placing two beside a small bowl of Parmesan Lemon Dip. Serve immediately.

If marinating the tortelloni, continue with remaining steps.

Marinate the tortelloni (optional)
Prepare the Rosemary Garlic Marinade / Vinaigrette. Set aside.

Gently place the cooked tortelloni in a large (9- x 11-inch / 2-quart capacity works well) flat, covered storage container. Pour over the marinade and toss lightly to coat each piece; cover and marinate for at least four to five (4 - 5) hours, gently turning occasionally. See Notes below.

Assemble skewers
If using the Italian ham, neatly roll the long side of individual slices of the Citterio® Rosmarino. Then, slice the into 1.5-inch sections.

Remove tortelloni from the marinade and drain on several layers of thick paper towels. Place one tortelloni on six-inch (6-inch) skewer, followed by one rolled section of the Rosmarino, and a second tortelloni; repeat until you have used all of the pasta.

Arrange skewers on platter or tray garnished with six heads of Baked Garlic, placing two beside a small bowl of Parmesan Lemon Dip. Serve at room temperature.

Tortelloni Skewers Notes

  • I prepared the Marinade the night before serving the skewers and set it aside for the flavors to merge.

  • For a more pronounced rosemary flavor, marinate the Tortolloni in the refrigerator for forty-eight (48) hours before serving.

  • Since pastas vary, always pay close attention to the texture; avoid the pasta getting mushy while marinating.

Appetizers and Snacks > Marinated
Appetizers and Snacks > Warm

Page last modified 3 January 2016

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