Parmesan Crusted Tortellini Bites

These cooked pasta Bites ar enclosed by a tender Parmesan Crust and create an amazing course with some heat spaghetti sauce sauce for dipping! And, directions for baking them!

Parmesan Crusted Tortellini Bites

This cooked pasta is certainly one among my favorite appetizers up to now. (And the fastest to disappear at a celebration, would possibly I add.) Let’s get into some FAQ!

Can You Make These Ahead of Time?
Preparing the breading for this cooked pasta will take a small amount of preparation time.

Luckily, you'll bread these prior time Associate in Nursingd place the breaded pasta Associate in Nursing an airtight instrumentation within the icebox the day before you’re able to fry them up.

Parmesan Crusted Tortellini Bites

  • 9 oz. refrigerated three cheese tortellini see notes for my preferred brand
  • 48 oz. Canola oil (6 cups)
  • ½ cup all-purpose flour
  • ½ cup marinara sauce
  • 1 cup Panko breadcrumbs
  • ¼ cup Parmesan cheese finely grated
  • 2 large eggs beaten
  • 2 teaspoons parsley finely chopped
  • ¼ teaspoon of red pepper flakes (optional)

  1. Mix together the panko breadcrumbs, parmesan cheese, parsley, and red pepper flakes.
  2. Cook the tortellini until it’s 1 minute before it’s al-dente. Drain, and coat generously with flour.
  3. Dip each tortellini into the beaten eggs, and then into the panko mixture.
  4. Heat the oil in a dutch oven to 375 degrees. You may not need to use all of the canola oil but ensure that the tortellini is covered by an inch or two. 
  5. If you’re unsure if the oil is the right temperature, put a test piece of tortellini in the oil and ensure that it begins to fry almost immediately, but not too intensely. Cook the tortellini pieces for about 5 minutes on each side, until golden brown. You may have to do this in batches.
  6. Place on a paper towel, pat dry, and serve with warm marinara sauce!

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