Jenna's Treats & Eats: Tortellini Kabobs

Jenna McKay
Sep 1, 2015
2 min read

Sometimes I can be a little over ambitious in the kitchen. Which is why when I decided to make these tortellini kabobs for a pot luck a little voice in my head chimed in and said “hey wouldn’t it be cool if you made the tortellini from scratch?”. It’s been quite some since I’d attempted to make fresh pasta and my experience was solely with vegan ravioli but I figured if I got an early enough start I’d be able to produce something beautiful and delicious in time for the party. To my credit I did get one of those things right, the tortellini was delicious and the kebabs were a huge hit, but pretty they were not. I guess if you’re only going to get one thing right when cooking it’s better to have tasty than picture perfect, so I'm just going to go ahead and count these as a win.

If you don’t have the time or inclination to make the tortellini by hand I still recommend giving these kabobs a shot for your next potluck or BBQ. They are simple, delightful and will be a much loved by your guests. If you are feeling up to a challenge I’ve included the recipe I used for the tortellini filling I used and you can find instructions on how to make the pasta and the kabobs in the link section below. Enjoy!

Tortellini Filling Ingredients

1 cup ricotta cheese

½ cup parmesan cheese

¼ cup chopped parsley

1 egg

Salt and pepper

Directions

Combine ricotta, parsley, egg and salt and pepper. Add parmesan until mixture becomes a paste. Cover and refrigerate until your tortellini is ready to be filled.