Skewered Tortellini With Lemon/Parmesan Sauce

Skewered Tortellini With Lemon/Parmesan Sauce
Yields 40
  1. 12 large cloves garlic, peeled and trimmed
  2. 3 T. olive oil
  3. salt
  4. freshly ground black pepper
  5. 1 cup sour cream
  6. 1/2 cup freshly grated Parmesan cheese
  7. grated zest of 2 lemons
  8. juice of 2 lemons
  9. 1 ½ pounds tortellini
  10. olive oil
  1. Preheat oven to 300 F.
  2. In a small baking dish, combine the garlic cloves with the 3 tablespoons of olive oil. Season lightly with salt and freshly ground black pepper. Cover tightly with foil and bake for 45 to 55 minutes, or until the garlic is tender. Remove from the oven and allow to cool.
  3. Transfer the garlic to the work bowl of a food processor fitted with the steel blade. Process until smooth. Add the sour cream, Parmesan cheese, lemon zest and lemon juice. Process just until combined. Season with salt and freshly ground black pepper. Cover the sauce and refrigerate until ready to use.
  4. Bring a large kettle of lightly salted water to a boil. Add the tortellini and cook just until tender.
  5. Drain the tortellini and place in a large mixing bowl. Sprinkle with a little olive oil and toss gently to coat, to prevent sticking.
  6. To serve, place 2 tortellini onto 6-inch bamboo skewers. Transfer the skewers to a serving platter. Place the sauce in a serving bowl and pass with the skewers.
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