Recipes › Pasta › Tortellini Skewers Recipe

Tortellini Skewers Recipe

Recipe by Pedro M. A. Neves

Tortellini Skewers combine tender cheese-filled pasta with charred vegetables and fresh basil on elegant wooden skewers, finished with a light garlic-herb oil. This Italian-inspired dish bridges the gap between appetizer and main course, delivering the comfort of traditional tortellini with the visual appeal and interactive nature of grilled skewers. Perfect for entertaining or a weeknight dinner with restaurant-quality presentation.

Ingredients

• 400g fresh cheese tortellini (about 2 cups)
• 2 medium zucchini, cut into 2cm (¾ inch) chunks
• 1 red bell pepper, cut into 2cm (¾ inch) pieces
• 1 yellow bell pepper, cut into 2cm (¾ inch) pieces
• 200g cherry tomatoes, halved
• 8 wooden skewers, soaked in water for 30 minutes
• 60ml (¼ cup) extra virgin olive oil
• 4 cloves garlic, minced
• 8 fresh basil leaves, torn
• 30g (⅓ cup) grated Parmigiano-Reggiano
• 1 teaspoon fresh lemon juice
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes

Instructions

1. Bring a large pot of salted water to a boil and cook the tortellini according to package directions, typically 3-4 minutes. Drain gently and set aside to cool slightly.

2. While tortellini cooks, combine olive oil, minced garlic, lemon juice, salt, black pepper, and red pepper flakes in a small bowl. Stir until the garlic is evenly distributed.

3. Pat the cooked tortellini dry with a paper towel to remove excess moisture, which helps them brown better on the grill.

4. Thread the tortellini, zucchini, bell peppers, and cherry tomatoes alternately onto the soaked wooden skewers, starting and ending with a vegetable piece. Each skewer should hold 4-5 tortellini with vegetables interspersed.

5. Brush the skewers generously on all sides with the prepared garlic-herb oil using a pastry brush.

6. Heat a grill pan or outdoor grill to medium-high heat (about 200°C / 400°F). Place skewers on the grill and cook for 3-4 minutes per side, rotating a quarter turn halfway through each side to create cross-hatch grill marks.

7. Transfer the grilled skewers to a serving platter and immediately sprinkle with torn fresh basil and grated Parmigiano-Reggiano while still warm.

8. Drizzle any remaining garlic-herb oil over the skewers and serve immediately, while the cheese is melting.

Substitutions

• Ricotta-filled ravioli instead of tortellini for a larger, more delicate pasta piece
• Eggplant and red onion in place of bell peppers for a deeper, more caramelized flavor
• Dairy-free nutritional yeast instead of Parmigiano-Reggiano for a vegan version
• Spinach and mushroom tortellini for a vegetable-forward variation

Tips

• Soak wooden skewers for at least 30 minutes before grilling to prevent burning; alternatively, use metal skewers for easier handling
• Pat tortellini completely dry after cooking to minimize steam release during grilling, which helps achieve better browning
• Assemble skewers no more than 15 minutes before grilling to prevent tortellini from drying out or sticking together
• Reserve a small amount of the garlic oil to drizzle over the finished skewers for maximum flavor impact

Tortellini originates from Emilia-Romagna in northern Italy, traditionally filled with meat or cheese and served in broth or with butter and sage. This grilled skewer interpretation modernizes the classic while respecting the region's commitment to quality filled pasta and simple, elegant preparations.

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