tortellini prawn cocktail skewers

Ready to eat in 30 minutes

375g pack Latina Fresh Cheese & Spinach Tortellini 1/2 cup mayonnaise 2 tablespoons tomato sauce 2 teaspoons Worcestershire sauce 500g peeled uncooked prawns, with tails on 24 bamboo skewers, soaked in hot water for 5 minutes 1 lemon, cut into wedges 1. Add Latina tortellini to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 5 minutes or until al dente. Drain and cool slightly. 2. Meanwhile, combine mayonnaise and sauces in a medium bowl. Pour into a small serving bowl. Cover and refrigerate until required. 3. Starting with tortellini, thread three pieces of tortellini and two prawns alternately onto each skewer. 4. Cook skewers on preheated, lightly oiled barbecue hotplate or grill (or in a large frying pan in batches), until prawns are cooked and tortellini is golden brown in places. Serve with sauce and lemon wedges.

Makes: 24 skewers

deliciously fresh deliciously simple

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