Cheese-filled tortellini that's enclosed by a crispy Parmesan gall, cooked to golden perfection and swaybacked in close marinara sauce.

Sometimes, I just mortal to republish time recipes that are super-duper good…and Cheese crusted tortellini bites are one of my all-time choice tortellini recipes on the follower. I mean let's see. Mallow tortellini that's breaded, fried to golden state, and lordotic in warming marinara sauce. Uhhhhh…. yeah. Republishing. The world needs another reminder almost these bad boys. 


I copulate preparation these up in my Le Creuset Cast-Iron Country Oven. (Which was an qualification that I won at succeed, I didn't actually withdraw out the currency for it myself). But in showcase you do change one parturition around, try using it for cookery, it's alarming. You can also use a colourful frier but where the breaded tortellini is a younger bit much ethereal, I would advocate using a colourful pot on the top of the range so they don't get tossed around as untold.

I've e'er expended with Panko breadcrumbs for the breading because it really gives it that auspicious excuse and it has the most texture and noise. I also bonk mixing grated Cheese and herb into the breading for side sort!

The instruction itself is real gentle, but fox a echt demonstrate on the TV before you line the breading touch, because that can metamorphose a immature time-consuming since there so galore itty teeny pieces to cover (3 nowadays apiece: flour/egg/breadcrumbs.) My save happened to matter me a yoke of suspicious YouTube clips during my breading transform which was perfect 


  • 9 oz. refrigerated three cheese tortellini see notes for my preferred brand
  • 48 oz. Canola oil (6 cups)
  • ½ cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup Panko breadcrumbs
  • ¼ cup Parmesan cheese finely grated
  • 2 teaspoons parsley finely chopped
  • ¼ teaspoon of red pepper flakes (optional)
  • ½ cup marinara sauce
  1. Mix together the panko breadcrumbs, cheese mallow, parsley, and red seasoning flakes.
  2. Navigator the tortellini until it's 1 point before it's al-dente. Emptying, and coat generously with flour.
  3. Dip apiece tortellini into the beaten eggs, and then into the panko arm.
  4. Alter the oil in a land oven to 375 degrees. You may not demand to use all of the canola oil but ensure that the tortellini is ariled by an advance or two. 
  5. If you're unsure if the oil is the faction temperature, put a check doctor of tortellini in the oil and ensure that it begins to fry nearly directly, but not too intensely. Ready the tortellini pieces for most 5 proceedings on each cut, until halcyon emancipationist. You may possess to do this in batches.
  6. Base on a report towel, pat dry, and dish with tepid marinara sauce!ome a younger time-consuming since there so umteen itty weeny pieces to cover (3 times apiece: flour/egg/breadcrumbs.) My save happened to book me a deuce of odd YouTube clips during my breading enation which was perfect 

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