Skewered Tortellini Recipe

Skewered Tortellini Recipe

• 1/2 lb tortellini or capeletti (meat or chesse, different color looks nice.
• 1 tbsp olive oil

In a large pot of boiling water, cook tortellini according to package directions or until pasta is tender but firm. Drain and return to pot; toss with oil to prevent sticking. Thread tortellini, 1 of each color onto a skewer. (Skewers can be covered and refrigerated for up to 1 day). To serve, bring tortellini to room temperature or reheat by dipping into boiling water. Makes about 25 skewers. Arrange them on a platter along with crudities and a dip such as Spinach and Artichok.