Tortelloni And Vegetable Skewers
"Every Monday night needs Tortelloni Skewers!!! I boiled and then pan fried my @giovanniranausa Cheese Lovers Tortelloni .. packed these Skewers with fresh tomatoes, cucumbers, artichoke hearts, fresh basil leaves ?, and salami. Drizzled them with olive oil and balsamic glaze, served with toasted bread and spinach pesto and olives and don't forget the rosé!! ??❤️ #feedfeed #GiovanniRanaUSA #contest"
-- @hipfoodiemom1

feedfeed recipe


1 package Giovanni Rana Tortelloni

1 pint cherry tomatoes

2 cucumbers, cut into slices 

1 can artichoke hearts, drained & rinsed

1/4 lb sliced salami

prepared pesto, (optional) for drizzling

olive oil & balsamic glaze for drizzling


Cook tortelloni according to package directions. Drain and let dry slightly on a sheet pan. Heat a large skillet with a bit of olive oil over medium high heat. Add tortelloni in an even layer and pan fry until they start to turn golden brown, about 2 minutes per side. Repeat process until all tortelloni have been pan-fried.

Once cooked, skewer the tortelloni, alternating with the other ingredients at random, or using a pattern. Drizzle with olive oil and balsamic glaze and serve with pesto (if desired).