Skewered Tortellini
Adapted from Martha Stewart’s Hors d’Oeurvres Handbook
Makes 3 1/2 dozen

Parmesan – Lemon Dip
1 cup crème fraiche
2 ounce Parmesan cheese, grated on the small wholes if a box cheese grater
Grated zest of one lemon and juice of 1 large lemon
5 cloves roasted garlic
Kosher salt and freshly ground black pepper

1 1/2 pounds tortellini
Basil leaves (opal and green basil look especially nice)
Olive oil

1.  In a small mixing bowl, combine the crème fraiche, Parmesan cheese, lemon zest, lemon juice, garlic cloves, and salt and pepper to taste.  Set the dip aside until ready to use.  (DT: Can be one day ahead.  Cover and refrigerate.  Bring to room temperature before using.)

2.  Bring a large pot of salted water to boil and cook the tortellini until just tender.  Drain the pasta and sprinkle with olive oil to prevent sticking.

3.  Put 2 tortellini on small, 6-inch skewers with one leaf small leaf or one large folded leaf basil.  Serve with dipping sauce.