Tortelloni skewers with pesto dip recipe
Kids will love trying tortelloni in this new way – made into skewers with mozzarella and tomatoes – served with a pesto dip. If serving to young children, cut off the spiky ends of the skewers.
See method- Serves 2
- 10 mins to prepare and 5 mins to cook
- 252 calories / serving
Ingredients
- ½ x 300g pack spinach & ricotta tortelloni
- 12 cherry tomatoes
- 12 mozzarella pearls
- 4 tsp reduced-fat green pesto
- ½ red pepper, thinly sliced
Each serving contains
- Energy
- 1060kJ 252.0kcal
- Fat
- 10g
- Saturates
- 6g
- Salt
- 0.6g
- Sugars
- 7g
of the Reference intake
Carbohydrate 27.8gProtein 12.1gFibre 4.2g
Method
- Bring a medium saucepan of water to the boil, add the tortelloni and reduce to a simmer. Cook for 3 mins, then drain and set aside for 2-3 mins, until cool enough to handle.
- Thread a cooked tortelloni onto a wooden skewer, then follow with a mozzarella pearl, another tortelloni and a cherry tomato. Repeat this pattern to complete your first skewer. Do the same with the remaining 5 skewers.
- Divide the pesto into 2 ramekins, mixing each with 1 tsp of cold water until it reaches a thick but runny consistency. Serve as a dip for the sliced red peppers.
- See more Lunch ideas for kids
Cooking for children
There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.
