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Recipe Summary test

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the tortelloni according to package directions. Drain, then rinse under cold water.

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  • In a medium bowl, mix the pesto and EVOO.

  • Toss the cooled tortelloni in the pesto oil to coat. Season with salt.

  • Thread a soppressata piece onto a 3-inch skewer or pick. Add 1 tortelloni. Wrap a salami slice in half around a bocconcini and skewer. End with a tomato. Repeat to make 12.

  • Arrange the skewers on a platter and drizzle with the remaining pesto oil. Sprinkle with pepper.

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