Fried Prosciutto Tortellini Recipe

Fried Prosciutto Tortellini Recipe
Fried Prosciutto Tortellini Recipe photo by Taste of Home
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Fried Prosciutto Tortellini Recipe

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My take on Italian street food, these fried tortellini are crunchy, gooey good. For the sauce, use the best quality tomatoes you can find. —Angela Lemoine, Howell, New Jersey
Recommended: 52 Date Night Dinners
MAKES:
43 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 min./batch
MAKES:
43 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 min./batch

Ingredients

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

Directions

Whisk together eggs and milk. In another bowl, stir together the next five ingredients.
In an electric 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. Drain on paper towels.
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 minced fresh basil.
Serve tortellini with tomato sauce for dipping. Yield: about 3-1/2 dozen.
Originally published as Fried Prosciutto Tortellini in Taste of Home November 2016, p88

Nutritional Facts

1 appetizer: 48 calories, 2g fat (1g saturated fat), 10mg cholesterol, 98mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 1g protein.

  • 2 large eggs
  • 2 tablespoons 2% milk
  • 2/3 cup seasoned bread crumbs
  • 1 teaspoon garlic powder
  • 2 tablespoons grated Pecorino Romano cheese
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • Oil for frying
  • 1 package (12 ounces) refrigerated prosciutto ricotta tortellini
  • TOMATO SAUCE:
  • 1 tablespoon olive oil
  • 3 tablespoons finely chopped onion
  • 4 garlic cloves, coarsely chopped
  • 1 can (15 ounces) tomato puree
  • 1 tablespoon minced fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Additional minced fresh basil
  1. Whisk together eggs and milk. In another bowl, stir together the next five ingredients.
  2. In an electric 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. Drain on paper towels.
  3. 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 minced fresh basil.
  4. Serve tortellini with tomato sauce for dipping. Yield: about 3-1/2 dozen.
Originally published as Fried Prosciutto Tortellini in Taste of Home November 2016, p88

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