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Fried Prosciutto Tortellini

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
  • Total Time
    Prep: 25 min. Cook: 5 min./batch
  • Makes
    about 3-1/2 dozen

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

  • In a small bowl, whisk together eggs and milk. In another bowl, stir together the next 5 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. 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.
Nutrition Facts
1 appetizer: 48 calories, 2g fat (1g saturated fat), 10mg cholesterol, 98mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 1g protein.

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Reviews

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Average Rating:
  • Tracy
    Feb 6, 2018

    Very easy and oh so good! We lived St. Louis for 5 years and this recipe reminded us of the Hill and toasted ravioli. My husband loved it! We will make this again