These Parmesan Tortellini Bites Are Fried Cheesy Goodness
As far as stuffed pasta goes, tortellini is highly versatile, convenient, and—the best part—filled with cheese. You may have heard of toasted ravioli, but these crispy Parmesan tortellini bites will soon become your new favorite appetizer. Here are some tips on how to make this recipe:
The tortellini:
Tortellini is widely available in fresh pasta markets or the frozen section of your grocery store. I recommend a three-cheese tortellini, typically filled with Parmesan, ricotta, and Pecorino Romano. Spinach-ricotta tortellini will also work for this recipe. When fried in Parmesan breading, the tortellini transforms into a crispy, cheesy pocket.
How to fry:
Ensure each piece is covered in flour and egg, shaking off any excess, and gently press each coated pasta into the bread crumb mixture. Pressing on the bread crumbs will help the breading adhere better. Also, use a skillet with high sides, such as a cast-iron skillet. Heat the oil until it’s shimmering, then fry the tortellini in two batches, frying each piece for a minute on each side.
How to serve:
Once cooked, lay the fried tortellini on a sheet pan fitted with a wire rack. Sprinkle the pasta with kosher salt, fresh parsley, and more shredded Parmesan. I'm a fan of store-bought marinara for this recipe, but you can always make your own with this homemade marinara sauce.
Did you try making this? Let us know how it went in the comments!
Yields: 4-6 servings
Prep Time: 10 mins
Total Time: 50 mins
Ingredients
Kosher salt
1
(12-oz.) bag fresh or frozen cheese tortellini
1/2 c.
all-purpose flour
2
large eggs
1/2 c.
plain bread crumbs
1/2 c.
shredded Parmesan, plus more for serving
1/4 tsp.
garlic powder
1/4 tsp.
onion powder
1/2 c.
neutral oil
1 tbsp.
chopped fresh parsley
1/2 c.
store-bought or homemade marinara or pizza sauce
Directions
In a large pot of boiling salted water, cook tortellini, stirring occasionally, until al dente according to package directions. Drain, then transfer to a wire rack set in a baking sheet.
Meanwhile, place flour in a shallow bowl. In a second shallow bowl, beat eggs until blended. In a third shallow bowl, whisk bread crumbs, Parmesan, garlic powder, onion powder, and a pinch of salt until combined.
Dredge each tortellini in flour, then dip into eggs, shaking off any excess. Gently coat in bread crumb mixture, lightly pressing to adhere. Return tortellini to wire rack.
In a large, high-sided skillet over medium-high heat, heat oil until shimmering. Working in batches, fry tortellini, turning halfway through, until golden brown and crispy, about 1 minute per side. Return to rack; immediately season with salt.
Transfer tortellini to a platter. Top with parsley and more Parmesan. Serve with sauce alongside.
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