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Stunning plated serving of Tortellini Skewers & Parmesan Dip, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Tortellini Skewers & Parmesan Dip

Delicate tortellini, skewered and arranged with grace, find their perfect companion in a rich Parmesan dip. These savory bites, allowed to mellow, offer a convivial moment, perfectly paired with a bright, crisp pour.
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Prep Time 25 minutes
Cook Time 10 minutes
Wait Time (Chilling) 1 hour
Total Time 1 hour 35 minutes
Servings: 14 servings
Course: Appetizer
Ingredients Method Notes

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 Skewers
  • 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
 

Make the Dip
  1. Whisk together the mayonnaise, sour cream, Parmesan cheese, lemon juice and dill.
  2. Season with salt and pepper.
  3. Cover and refrigerate. (Bring to room temperature before using.)
The Pasta Prep
  1. Bring a large pot of salted water to boil, and cook the tortellini until just tender.
  2. Drain the pasta into a bowl.
  3. Add the tomatoes and toss in the vinaigrette.
  4. Cool to room temperature. Cover and refrigerate. (Bring to room temperature before using.)
The Skewer Assembly
  1. Skewer one tortellini on a small pick, alternating with a half of a tomato and another tortellini.
  2. Serve with dipping sauce.

Notes

Makes 42 skewers.