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Tortelloni skewers with pesto dip recipe

Tortelloni skewers with pesto dip recipe

1 rating

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


  • ½ x 300g pack spinach & ricotta tortelloni
  • 12 cherry tomatoes
  • 12 mozzarella pearls
  • 4 tsp reduced-fat green pesto
  • ½ red pepper, thinly sliced
If you don't have any pears, try using apples

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    6g 28%
  • Sugars

    7g 8%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 27.8g Protein 12.1g Fibre 4.2g


  1. 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. 
  2. 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. 
  3. 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.

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