Tortellini and the larger version ‘tortelloni’ are small rounds of pasta folded into a circle around a filling. The filling is usually a mixture of meat and cheese but spinach and mushrooms both find their way into fillings as well.
Packaged tortellini are readily available refrigerated or frozen. Making them from scratch requires a deft hand but can be a fun project. The result may be a little rustic but they always taste great. Here is a link to show you how to make tortellini from scratch: How to Make Tortellini – Great Italian Chefs .
Tortellini in brodo – floating in richly flavored chicken or beef broth is one of the most traditional ways to serve them. They are also wonderful in baked pasta dishes, pasta salads and even breaded and fried as an appetizer.
I became aware of these little brochettes (skewers) when working for a caterer. They are completely flexible in terms of ingredients, they are inexpensive, they can be made ahead, they are filling and easy to eat. They’re cute too!
Basically, all you need to do is:
- Follow package directions and boil your tortellini until al dente (done but firm enough to be skewered) then drain. (Tortellini will puff up and bob to the surface of the water in your cooking pot when they are ready).
- Marinate them in the Pinot Noir Vinaigrette recipe below for 4 to 24 hours.
- Drain the tortellini from marinade and skewer with your choice of ingredients like salami, black olives, pimento stuffed olives, artichoke hearts, cherry tomatoes, caper berries, Pepperoncini – you get the picture.
- When you have your cute little brochettes assembled and ready to serve, drizzle with McEvoy Ranch Aged Balsamic Vinegar. It is the perfect balance for all the flavors with a rich, bright finish.
Pinot Noir Vinaigrette
Makes ½ cup
The classic proportion for a vinaigrette is three parts oil to one part vinegar but you should feel free to adjust to your taste. Fresh herbs such as parsley, chives, tarragon and basil can be a lovely addition.
2 tablespoons McEvoy Ranch Pinot Noir Vinegar
2 shallots, minced
1 garlic clove, shaved on a Microplane
1 tablespoons Dijon mustard
⅛ teaspoon salt
Freshly ground black pepper to taste
6 tablespoons McEvoy Ranch Traditional Blend Olive Oil
Place vinegar, shallots, garlic, mustard and salt in a bowl and stir with a whisk to combine. Add olive oil slowly, whisking to combine. Grind in black pepper.
Taste and adjust seasoning.