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).