Tortelloni skewers with two dipping sauces
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | ounces | Fresh tortelloni |
| Half spinach, half white | ||
| 2 | tablespoons | Pesto sauce |
| ¼ | cup | Mayonnaise |
| ½ | cup | Italian salad dressing |
| ¼ | cup | Minced oil-packed |
| Sun-dried tomatoes | ||
| 32 | Bamboo skewers | |
Directions
1. Cook the tortelloni in a large pot of boiling, salted water until tender but still firm, 7-8 min. Drain and rinse with cold water.
Drain again.
2. Thread green and white tortelloni onto each of about 32 bamboo skewers.
3. Mix pesto and mayonnaise together in a small serving bowl. In another bowl, mix together Italian dressing and sun-dried tomatoes.
Place the skewered tortelloni on a serving platter and serve with the two dipping sauces.
The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or Less by Nancie McDermott
ISBN 0-688-13475-0
pg 9
Submitted By DIANE LAZARUS On 12-29-95
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