Cheese Tortellini Bites

    25 minutes

    This is tortellini served as an entree or party snack - serve it with toothpicks. It can also be made ahead and reheated in the microwave.

    77 people made this

    Serves: 24 

    • 1 litre chicken stock, divided
    • 450g prepared cheese tortellini, thawed
    • 2 tablespoons cornflour
    • 65g butter
    • 2 cloves crushed garlic
    • 2 teaspoons dried basil
    • 1/3 cup grated Parmesan cheese

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Reserve 1-1/4 cups stock. Bring remaining stock to a boil in a large pot, add tortellini and cook until tender, drain well.
    2. In a small bowl, blend cornflour into 1 1/4 cups of reserved stock.
    3. In a large saucepan, saute garlic and basil in the butter or margarine for 2 minutes over a medium heat. Add the cornflour-stock mixture to the saucepan. Cook and stir until the mixture thickens and comes to a boil.
    4. Place tortellini in a serving dish, pour the stock-mixture and Parmesan cheese into the serving dish and toss. Serve with toothpicks.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (63)


    I used this recipe as a main course for dinner and it was great! The only change I made was to saute sliced mushrooms with the garlic and basil. Served with a salad, it was perfect for a meatless meal.  -  01 Jan 2003  (Review from Allrecipes USA and Canada)


    This recipe couldn't be easier - I bought pepperoni and mozzerella stuffed tortellini and prepared everything hours before the party. I served it warm, but people ate them long after they had cooled. Next time I make these, I will present them better - the dish needed color...  -  27 Dec 2000  (Review from Allrecipes USA and Canada)


    My husband and I really did enjoy this dish. It is very simple to make and really is a simple and tasty dish. Very good flavor without making it too strong of a sauce. I make with a seafood dinner and it was just the perfect compliment. Thanks for the post.  -  03 May 2004  (Review from Allrecipes USA and Canada)