Tortellini kababs- Your thoughts and suggestions?

[kabs]

We have been asked to bring an appetizer to a Christmas party next weekend, and thought that tortellini kebabs would be fun and pretty to look at.

But, I started to think logistically about making them and thought they might get kinda gross after they sat out for a while. So, I ran a search and didn't find much, but someone did mention toasted tortelli kebabs- but no recipe...

So, how do you think I'd do this? It seems like a toasted tortellini wouldn't get slimy like I'm imagining a boiled tortellini would. Anyone have any advice or suggestions? Also, am thinking of serving with a marinara-type dipping sauce, and an alfredo-type sauce. Any others that I should consider? Also, what if I can't find colored tortellini, should I put any veggies on the skewers to bringhten them up?

Thanks in advance! And Happy Holidays!:D

[Jewel]

I don't know about tortellini, but when DH and I were in Maui last summer we went to the famed "BJ's Pizzeria" in Lehaina. Someone had told me to try the 'Baked Ravioli' appetizer, and we're SO glad we did! Total YUM! Standard cheese ravioli but brushed with a bit of water to moisten, then dredged in italian bread crumbs and grated Parmesan, then baked till crispy brown. Served with marinara sauce for dunking! It was the most wonderful appetizer, I could have eaten them as a meal! I'd think about something like that...anyone else? :)

[kabs]

I was beginning to think I was out of luck! I like your toasted ravioli idea. I could just do that and serve with the sauces instead of the tortellini.

Ok, so you think just brush the ravs with water and then dredge in some bread crumbs, eh? Sounds easy to me!

[Jodi]

kabs, I wish I had something to add, but I really just wanted to say how YUMMY the toasted ravioli sounds. If you do make them, will you let me know how they turn out? I'm having an all-appetizer dinner party soon, and I'd love to try them. They DO sound easy, don't they?

Jewel, you've done it again -- changed a menu of mine for the better, that is!! Thanks!
Jodi

[BlueMoose]

I know I've seen recipes for cold tortellini kebab appetizers before. I wouldn't think you would have a problem with them getting "icky"

[gertdog]

In case the toasted ravioli doesn't work out (although they sound easy and YUMMY!), I have made the cold tortellini skewers before and they don't get slimy. I cook them til al dente, then thread on small skewers with a piece of provolone and a slice of roasted red pepper. I serve with a vinaigrette for dipping, rather than an alfredo or marinara (I think those sauces taste better warm).

[Mandy]

In Martha Stewart's cookbook she has a recipe for the Tortellini Kabobs. She says to serve cold or at room temp. I think that she tosses the pasta in a salad type dressing. It's more like a pasta salad.

She also has a recipe for deep fried ravioli. I've tried it, and they are good. These are served with a warm tomato sauce.

[Jewel]

Originally posted by kabs
Ok, so you think just brush the ravs with water and then dredge in some bread crumbs, eh? Sounds easy to me!

Don't forget the Parmesan! :eek: Now I've never made them, so I'd be very curious how yours turn out! I would think the Progresso Italian Breadcrumbs, grated parmesan reggiano (don't use canned!), garlic powder and maybe chopped parsley or dried basil. I THINK they were just brushed with a little water. I think if it'd been in an egg wash I would have noticed!

If you're baking them, it should be single layer on a baking sheet, and if you have a 'rack' you can set them on, that might help also. I have a rectangular cooling rack that I set in my jelly roll pan that I use to 'raise' some foods off the pan so they crisp up more evenly. I would also spray them with a bit of cooking spray (garlic flavored maybe?) before baking. What, about 400-425 degrees so they crisp up? Anyone else have any advice? These were so good in Maui, I'd love to create something like that at home! It would even work with tortellini, wouldn't it! As long as they were 'dredged' completely? Talk about finger food! ;) KFC might have competition for their 'popcorn chicken'! :D

[Leanne]

I've made these kebobs before & they're pretty good. I boil tortellini - no colors & put them on a toothpick with red or green bell pepper & a piece of proscuitto (spelling??). Then I drizzle italian dressing on them.
One hint though - do NOT use colored toothpicks! The colors will bleed onto the tortellini & it will look gross.

[SusanL]

I have made these to take to parties, using the different flavored and colored tortellini, they were eaten quickly. Sometimes I use marinara sauce, other times with homemade Italian dressing. They look cute if you arrange them in a wreath design, cherry tomatoes and sliced roasted red peppers make it look festive.

[Rae]

I have made these many times using tortellini, marinated artichoke hearts, black olives, mozzerlla or provolone cheese cubes, roasted red pepper and sometimes salami or pepperoni (depending on my mood). I mix this all together with some bottled Italian dressing and let it marinate for a bit. Then I thread them on skewers. I have never noticed that they don't "sit" well. If I don't have time to skewer them or don't think that the skewers would be appropriate for the setting, I'll just serve the antipasto mix from a bowl. Spinach tortellini and roasted red pepper have a great holiday look!

[Angela]

I was searching through Copykat.com recipes and came across this one. I immediately thought about thread. Here's the link
http://www.copykat.com/asp/copykatrecipe.asp?recipe=817

[Jewel]

Originally posted by Angela
I was searching through Copykat.com recipes and came across this one. I immediately thought about thread. Here's the link
http://www.copykat.com/asp/copykatrecipe.asp?recipe=817

That looks like IT!? Except the ones we had in Hawaii were not deep fried, they were baked. I think they could get just as crispy with a 450* oven and cooking spray! What do you think? Jeez those were so good.... :cool:

[Angela]

Jewel--I think too that baking them at 450 would get them the right crispness. I've had them somewhere and I think they were baked. They were so good I'd try experimenting a bit to get them right.