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Tortellini Skewers & Parmesan Dip

A masterclass in make-ahead appetizer architecture and room-temperature stability. These elegant, highly structured skewers feature cheese tortellini marinated in a bright vinaigrette, paired with a rich, mechanically whisked Parmesan and sour cream emulsion that demands zero active cooking time from the host.
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Wait Time (Chilling) 1 hour
Total Time 1 hour 35 minutes
Servings: 42 skewers
Course: Appetizer
Ingredients Method

Ingredients
  

The Parmesan Dipping Sauce
  • ½ cup high-quality mayonnaise
  • ½ cup sour cream
  • 2 ounces Parmesan cheese finely grated (about ½ cup)
  • 2 tablespoons fresh lemon juice from 1 large lemon
  • 1 teaspoon fresh dill finely chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground white pepper
The Skewer Architecture
  • 1 ½ pounds fresh cheese tortellini
  • 1 pint fresh grape tomatoes
  • ½ cup vinaigrette store-bought or homemade
  • Small wooden cocktail picks or short bamboo skewers

Method
 

The Emulsion Build
  1. In a medium ceramic or glass mixing bowl, aggressively whisk together the mayonnaise and sour cream to establish a stable, thick dairy foundation.
  2. Fold in the finely grated Parmesan cheese, fresh lemon juice, and chopped fresh dill.
  3. Season the sauce with the kosher salt and ground white pepper.
  4. Cover the bowl tightly and refrigerate for at least 1 hour to allow the acids to bloom and the cheese to soften into the emulsion. (Bring to room temperature 15 minutes before serving).
The Pasta Prep
  1. Bring a large pot of heavily salted water to a rolling boil over high heat.
  2. Cook the fresh cheese tortellini according to the package directions until just tender (al dente). Do not overcook, or the pasta will tear during skewering.
  3. Drain the pasta immediately and transfer it to a large mixing bowl.
  4. Add the grape tomatoes to the hot pasta and toss entirely with the vinaigrette, ensuring every piece is coated in the oil and acid to prevent sticking and inject flavor.
  5. Allow the dressed pasta and tomatoes to cool completely to room temperature. Cover and refrigerate until ready to build. (Bring to room temperature before serving).
The Skewer Assembly
  1. Take a single wooden cocktail pick and thread one cooled, dressed tortellini onto the base.
  2. Slide one grape tomato half (or whole small tomato) onto the skewer, followed by a second tortellini to lock the tomato in place.
  3. Arrange the finished skewers beautifully on a large serving platter. Serve at room temperature alongside a bowl of the Parmesan dipping sauce.