Toasted Tortellini With Marinara Dipping Sauce

Toasted Tortellini With Marinara Dipping Sauce

Casey Corn

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We all know everything is better deep-fried, and that counts for good ol' tortellini too.

Toasted Tortellini
Prep:

prep time25Min

Cook:

cooking time45Min

Servings:

serving time4-6

Ingredients

  • 1 pound bag cheese tortellini (or filling of choice)

  • Vegetable oil

  • 2 cups flour

  • 2 eggs

  • 2 cups Italian breadcrumbs

  • 1/2 cup grated Parmesan

  • 1 tablespoon dried oregano

  • 1 teaspoon salt

  • 1 teaspoon white pepper

  • 1 cup marinara sauce, for serving

Instructions

  1. In a pot of boiling salted water, cook tortellini according to package instructions, and drain well.

  2. Heat a deep-fryer or a pot with 2 inches of vegetable oil to 350 degrees.

  3. Create your dredging station: season the flour with salt and pepper in one dish. In a second bowl, beat the eggs in a bowl. In a third dish, combine breadcrumbs with grated Parmesan, oregano, salt and pepper.

  4. Working with a few tortellini at a time, first coat in flour, then dip in egg, shaking off excess. Next, dip in the breadcrumbs to coat. Set the tortellini aside while you finish dredging the rest. At this point, the tortellini can be frozen for future use.

  5. Gently drop a few tortellini at a time into the oil. Using a spider, turn them as needed, and remove from oil to a paper towel-lined baking sheet to drain.

  6. Serve with freshly grated Parmesan on top, alongside marinara dipping sauce.

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Transcript

- Today, I'm gonna show you just how delicious deep fried tortellini can be. Let's get cooking. So I've already cooked our tortellini and these are just cheese tortellini cooked according to the package instructions and we're going to dredge them into flour, eggs, and breadcrumbs, and then fry them, and that's gonna be it. Super easy, so we've got three bowls for our dredging, just all purpose flour, kosher salt, some white pepper, and give that a little mix, then we need our eggs and we'll give them a little mix just to whisk them. Alright, then our Italian breadcrumbs and you wanna use Italian because they're much finer than Panko. Also, we already have some seasoning in them but we're gonna add Parmesan, grated and some dried oregano, and we'll give these a little mix, too. Alright, so we've got our dredging station, so I'm gonna take a few tortellini at a time into the flour, and then we'll tap off the excess, drop them into the egg. And you can do this not just with cheese tortellini, you can do them with meat filled. Alright, so they're in our egg, we'll just give them a little toss, to get them coated. And then we're just gonna remove them, trying to drain off the excess as much as possible into our breadcrumbs. And these are only gonna fry 'til golden, 'cause remember they're already cooked. So you're not actually cooking through the pasta. Alright, so let's coat these guys. And they're gonna go just straight into our oil, and in we go. Very carefully 'cause remember your oil's hot. They're gonna be delicious. These already smell fantastic cooking and while these guys cook, let's get the next batch going. Let's just throw a few more tortellini in the flour, into the egg, alright so I can see they're starting to get a little bit golden on the bottom so I'm just gonna stir them with the spider, give them a little flip, these are looking great. These guys are almost done, so we'll quickly get these ones into the breadcrumbs. Alright. So our second batch of tortellini is about ready to fry just as our first batch is coming out of the fryer. Get rid of our dredging station for now. Okay, so now that my station is clear, I'm gonna take my tray with a little rack and this is to drain all the oil off of our tortellini. Just gonna go straight onto the tray and let them cool a little bit before we serve them. We've got a few on there so let's drop our next batch. Alright, so to serve, just gonna pop our tortellini into our bowl and while these finish cooking I'm gonna grab our Parmesan and our marinara sauce. Alright. Our tortellini are cooked. We'll drain the next batch, let them cool just a sec. Okay, our last tortellini are cool, let's add them to our plate. And let's grate some Parmesan. Grate our parm over the top. I like a lot of parm. And that is it. Toasted tortellini, the marinara dipping sauce, you're definitely gonna wanna serve this at your next party.

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