Crispy Tortellini Party Snacks (Printable version)
Cheese-filled tortellini coated in herbed breadcrumbs, crisped to golden and served with warm marinara.
# What you need:
→ Tortellini
01 - 1 (9 oz) package refrigerated cheese tortellini
→ Coating
02 - 2 large eggs
03 - 2 tablespoons milk
04 - 1 cup Italian-style breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1 teaspoon dried Italian herbs
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ For Frying or Baking
10 - Olive oil spray (for baking)
11 - Vegetable oil, for frying (about 1 cup)
→ Serving
12 - 1 cup marinara sauce, warmed (optional, for dipping)
# How To:
01 - Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook for 2 minutes less than the package directions so they remain al dente. Drain thoroughly and immediately rinse under cold water to halt the cooking process. Pat completely dry with paper towels to ensure proper coating adhesion.
02 - In a shallow bowl, whisk together the eggs and milk until fully combined. In a separate shallow bowl, combine the Italian-style breadcrumbs, grated Parmesan cheese, garlic powder, dried Italian herbs, salt, and black pepper. Mix thoroughly to distribute the seasonings evenly.
03 - Working in small batches, dip each tortellini into the egg wash, allowing excess to drip off, then transfer to the breadcrumb mixture. Press gently on all sides to ensure an even, thorough coating that adheres firmly to the pasta.
04 - For frying: Heat 1 inch of vegetable oil in a deep skillet to 350°F. Fry the breaded tortellini in batches for 2 to 3 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
For baking: Preheat oven to 425°F. Arrange the breaded tortellini in a single layer on a parchment-lined baking sheet. Spray generously with olive oil spray. Bake for 12 to 15 minutes, turning halfway through, until golden and crisp.
05 - Transfer the crispy tortellini to a serving platter while still warm. Serve alongside warmed marinara sauce for dipping. Enjoy immediately for the best texture and flavor.
# Expert Advice:
01 -
- They have that magical combination of a crunchy outside giving way to warm melted cheese that makes people close their eyes when they bite in.
- You probably have almost everything you need in your pantry right now and the whole thing comes together in under half an hour.
02 -
- Undercooking the tortellini by two minutes is not optional because they will cook a little more during frying or baking and nobody wants a blown out cheese explosion.
- Drying the cooked tortellini thoroughly before breading changed my results from patchy coating to an even golden crust every single time.
03 -
- Use one hand for the egg wash and the other for the dry coating or you will end up with breadcrumb fingers that belong in a horror movie.
- Letting the breaded tortellini rest for five minutes on the counter before frying helps the coating bond to the pasta and prevents it from sliding off in the oil.