Name: Fried Tortellini
Cuisine: American
Ingredients: 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 cheese tortellini; TOMATO SAUCE:; 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

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

Author: Jolene's Recipe Journal

Ingredients

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

TOMATO SAUCE:

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

Instructions

In a small bowl, whisk together eggs and milk. In another bowl, stir together the next 4 ingredients.
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.
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.
Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat. Add onion and garlic, cooking until softened.
Stir in tomato puree, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Sprinkle with basil.
Serve tortellini with tomato sauce for dipping.