Antipasto Kebabs Recipe

• 9 ounce packaged fresh cheese ravioli or possibly tortelli
• 1 sm red bell pepper seeded and cut into 40 cubes
• 20 sm fresh mushrooms, halved
• 20 lrg pitted black olives
• 14 ounce canned quartered artichoke hearts in water, liquid removed
• 20 lrg pimiento-stuffed green olives
• 20 x 8 inch wooden skewers
• 16 ounce bottled fat-free Italian dressing

1. Make these colorful kebabs for a party or possibly serve them as part of a lunch meal.
2. Prepare ravioli or possibly tortellini according to package directions.
3. Rinse with cool water.
4. Drain well.
5. Thread ingredients on skewers as follows: bell pepper chunk, mushroom half, ravioli or possibly tortellini, black olive, artichoke heart quarter, green olive, ravioli or possibly tortellini, mushroom half and bell pepper chunk.
6. (The pepper chunks act as anchors.)
7. Arrange kebabs in a shallow dish.
8. Pour dressing proportionately over kebabs, turning to coat.
9. Cover and refrigerateat least 2 hrs, turning kebabs occasionally.
10. Makes 20 kebabs.
11. Helpful Hints: If artichoke heart quarters are too big or possibly there aren't sufficient of them, cut the larger ones in half lengthwise.
12. For more color, use ravioli or possibly tortellini made with tomato or possibly herb pasta.
13. If you like, combine ravioli and tortellini on kebabs.

fresh cheese, red bell pepper, mushrooms, black olives, water, green olives, skewers, italian dressing

Taken from cookeatshare.com/recipes/antipasto-kebabs-65768 (may not work)