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Fried Tortellini

The big game is just around the corner and I'm sharing a fun appetizer that will make everyone cheer! We are huge toasted ravioli fans so when I ran across this Fried Tortellini on the Taste of Home site I knew that it would be a big hit here.  Angela L's recipe uses prosciutto ricotta tortellini, but all I could get my hands on were three cheese tortellini, so that's what I went with.

I held the salt out of the coating ingredients, I prefer to salt after frying. Normally I'd be saying to ditch the regular bread crumbs and go for seasoned panko, but for these it's just too big. I tried a handful that way and they didn't really get the all over crispiness I was expecting.  The next batches I did with Italian seasoned bread crumbs and they came out perfectly crispy.  

Also on the first batch, I did the shallow fry method recommended.  I found the oil heated up too quickly and the spots where the tortellini sat on the bottom browned before the rest was done.  I moved the operation to a taller edged pan and added about an inch and a half of oil so they had a little more room to float and brown. 

Last up, the sauce.  My guys will reject anything that has chunks of onion or garlic or whatnot in it, so I ran the cooked sauce through the food processor before moving it into the serving bowl. It was perfect for them, I personally would like a little bit of heat so next time I'll add some crushed red pepper flakes to my portion. 

These will be a big hit as part of a game day spread, and I also froze some to reheat for quick weeknight meals.  Be sure to go and check out what the other #footballfood bloggers are sharing using the links down below!

Fried Tortellini

Fried Tortellini
Author: Jolene's Recipe Journal


  • 2 large eggs
  • 2 tablespoons milk
  • 2/3 cup seasoned bread crumbs
  • 1 teaspoon garlic powder
  • 2 tablespoons grated Pecorino Romano cheese
  • 1t dried parsley
  • 1/2 teaspoon salt
  • Oil for frying
  • 1 package (12 ounces) refrigerated three cheese tortellini
  • 1 tablespoon olive oil
  • 3 tablespoons finely chopped onion
  • 4 garlic cloves, coarsely chopped
  • 1 can (15 ounces) tomato puree
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Additional dried basil


  1. In a small bowl, whisk together eggs and milk. In another bowl, stir together the next 4 ingredients.
  2. In a cast-iron or other heavy skillet, heat 1/4 in. oil to 375°. Dip tortellini in egg mixture, then in bread crumb mixture to coat.
  3. Fry tortellini in batches, adding oil as necessary, until golden brown, 1-1/2 to 2 minutes on each side. Place on paper towels to drain, sprinkle with salt while still hot.
  4. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat. Add onion and garlic, cooking until softened.
  5. Stir in tomato puree, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Sprinkle with basil.
  6. Serve tortellini with tomato sauce for dipping.



If you're not a fan of pan frying, there's also an air fryer version available on the Taste of Home site-

tortellini, fried,
Appetizers, snacks, Game Day food


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  • Chipotle Bacon Jalapeno Deviled Eggs by Daily Dish Recipes
  • Fried Spinach Artichoke Cheese Balls by Magical Ingredients
  • Fried Tortellini by Jolene's Recipe Journal
  • Game Day Brownie Bites by Fresh April Flours
  • Jalapeno Popper Chicken Chili by Hezzi-D's Books and Cooks
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  • Spinach Dip by The Spiffy Cookie
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    Good tips there and who doesn't love fried finger foods during the game? Thanks for hosting Jolene.
    Fried tortellini for the win!!! Guess I'll be making a big ol' mess out of my stovetop sometime soon!!!
    I love pasta and most things fried. Put them together? I'm in!
    Radha said…
    We are huge fans of fried ravioli and tortellini! Yours is amazing and will be gone in a flashin our home! YUM!
    Terri Steffes said…
    I will have to try this. Fried ravioli is a St. Louis invention, got to one up my game!
    Hezzi-D said…
    Fried pasta is one of my favorites! Definitely making this soon.

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