TORTELLINI APPETIZER
The festive green and red of this appetizer will make it a welcomed addition to a holiday buffet table. Store-bought pesto keeps the preparation fast. Sometimes I like to heat the garlic in a skillet and use skewers for a different look. -Cheryl Lama, Royal Oak, Michigan
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 2 dozen (1-1/2 cups dip).
Number Of Ingredients 10
Steps:
- Place garlic cloves on a double thickness of heavy-duty foil; drizzle with 1 tablespoon oil. Wrap foil around garlic. Bake at 425° for 20-25 minutes or until tender. Cool for 10-15 minutes. , Meanwhile, cook tortellini according to package directions; drain and rinse in cold water. Toss with remaining oil; set aside. , In a small bowl, combine the mayonnaise, cheese, milk, pesto and pepper. Mash garlic into pesto mixture; stir until combined., Alternately thread tortellini and tomatoes onto toothpicks. Serve with pesto dip. Refrigerate leftovers.
Nutrition Facts : Calories 246 calories, Fat 20g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 249mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
PESTO TORTELLINI SKEWERS
An easy appetizer to make that's fun to serve at a party.
Provided by Jersey Girl Cooks (Lisa Grant)
Categories Appetizer
Time 30m
Number Of Ingredients 5
Steps:
- Cook tortellini according to package directions. Drain when cooked and rinse with cold water.
- In a medium size bowl, mix together the tortellini and mozzarella balls with pesto sauce. Stir gently so they don't break apart.
- On small skewers, alternate tortellini, mozzarella balls wrapped in pepperoni and tomatoes. You will use 24 pieces of tortellini and mozzarella balls. There might be a few extra leftover.
- Makes 24 skewers.
Nutrition Facts : Calories 165 kcal, Carbohydrate 3 g, Protein 9 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 217 mg, Sugar 1 g, ServingSize 1 serving
TORTELLINI SKEWERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 10m
Yield 18 skewers
Number Of Ingredients 7
Steps:
- Mix together the olive oil, pesto and vinegar in a bowl.
- On small skewers, thread 1 tortellini, 1 cherry tomato and 1 mozzarella cube per skewer. Lay the skewers on a platter and lightly drizzle the dressing over them with a spoon.
- Serve immediately or refrigerate. Sprinkle on the minced parsley just before serving.
RAVIOLI OR TORTELLINI WITH PESTO AND SPINACH
Great simple yet tasty recipe that let's you get out of the kitchen and your family to the dinner table FAST! Great summer meal when you don't want to heat up the kitchen! Great way to hide some veggies! Consider adding some chopped zucchini or mushrooms to the sauce! Serve with a simple salad and maybe some crusty bread and you have a meal that will surely become a regular! (Note: 5 oz frozen spinach is half a box. Also, stuffed pasta amounts vary depending on fresh, frozen, brand etc... Use recommended amount per serving as listed on package if yours is different from what is listed here.)
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions.
- Spray a skillet with cooking spray and saute minced garlic until fragrant. Add chopped fresh spinach. If using frozen defrost and add to pan. Cook until wilted.
- Add pesto and broth to pan and cook until heated through.
- Plate pasta and top with sauce. Top with fresh grated parmesan. Add red pepper flakes if desired.
Nutrition Facts : Calories 241.7, Fat 7.3, SaturatedFat 4.1, Cholesterol 12.5, Sodium 388.7, Carbohydrate 36.4, Fiber 27.6, Sugar 1.6, Protein 23.4
TORTELLINI WITH SPINACH WALNUT PESTO
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Toast walnut pieces in a small pan or toaster oven until lightly browned. Remove from heat and cool.
- Place a large pot of water on to boil. When it comes to rolling boil, salt the water and cook tortellini to package directions.
- Heat 1 cup chicken stock or broth to a boil and remove from heat.
- Using a food processor, working in batches, grind spinach leaves with nuts, chicken stock, and garlic. Transfer ground spinach nut paste to a large bowl. Stir in the cheese, nutmeg, and olive oil, and season with salt and pepper, to taste.
- Coat hot, cooked tortellini with sauce, tossing in the bowl you prepared sauce in. Turn pasta out on to a serving platter and garnish with a few baby spinach leaves and edible flowers.
CHEESY PESTO ROLL WREATH (CHRISTMAS WREATH APPETIZER)
This savory appetizer is great to eat as a bite on its own or spread onto crackers. You can add fresh rosemary sprigs and cherry tomatoes to make the wreath even more festive.
Provided by fabeveryday
Categories Christmas Appetizers
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper. Draw a 5-inch circle on the center of the parchment paper.
- Open both cans of dough and separate crescents into 16 triangles. Arrange the triangles on the prepared baking sheet the flat edges lined up and overlapping along the 5-inch circle and the points facing outward; it will resemble a sunburst.
- Combine cream cheese, mozzarella cheese, and 6 tablespoons pesto in a bowl. Mix until well combined, then spread around the center of the ring of crescent dough.
- Wrap each dough triangle up over filling and tucking it under the bottom to secure. Repeat around the entire ring. Brush remaining 2 tablespoons pesto on top.
- Bake in the preheated oven until the dough is golden brown and cooked, 18 to 20 minutes. Remove from oven and allow to cool for 5 minutes.
- Slice into individually portioned rings, but keep all the rings in place in the shape of a wreath. Garnish with rosemary sprigs and cherry tomatoes.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 17.4 g, Cholesterol 29.9 mg, Fat 20.9 g, Fiber 0.7 g, Protein 8.5 g, SaturatedFat 8.4 g, Sodium 488.6 mg, Sugar 2.8 g
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