There’s just something about this time of the year that makes me want to create all kinds of finger foods! Maybe I’m subconsciously rebelling against the formality of the typically HUGE Holiday Dinner..lol! Anyway, I think one of the best parts about the Holidays are all the ‘Coffee Table’ pop-in-your-mouth snacks that are always invited!
I made a
batch HUGE PILE of these super simple yet amazingly delicious, crispy Tortellini Poppers and there was literally not ONE left after 15 minutes! G.O.N.E~~ ALL of them..haha!
People (not my Mom) who typically have manners, courtesy and self-control turned into ravenous animals in the middle of a feeding frenzy…haha! ~Not you Mom, NOT you!! 😉 …not my Mom!
What you’ll need:
1 lb. Tortellini..I used THIS ONE—> See below
1 cup Italian Bread Crumbs
1/2 cup Grated Parmesan
1/2 cup Panko Bread Crumbs
1 cup Milk
Oil for frying..I used Canola
Marinara for dipping
Some shaved Parmesan for topping…optional~~ I used Frigo Shaved Parmesan
In a large bowl add the Egg, Milk S&P…
In another large bowl add the Bread Crumbs, Panko, Grated Parmesan..combine very well…
Add a large scoop of the Tortellini into the Egg mixture…
And then into the Bread Crumb mixture…
Fry them up in batches until they’re evenly golden, and slightly puffy…
Let them cool…
Top them with some of the Shaved Parm~~ Or regular Grated Parm will work too…
Watch everyone quickly gather around…
Plate them up with some warm Marinara for dipping…
And DIP! ~Enjoy! 🙂
Any idea how to oven fry these?
Follow the steps and then just place them on a sheet pan and bake them until golden~ I haven’t done it, but some others have and they said it worked just fine! 🙂 Good Luck!
Gosh these look delicious! I love fried ravioli, so I can’t wait to try this! Thank you! Have a Happy Thanksgiving!
Any idea on how long these will stay good? Id love to bring them for Thanksgiving, but it’s a 40 minute drive… I wonder if they will be gross at that point or if I might be able to re-heat on a baking sheet when I get there.
40 minutes should be fine. 🙂
What would you suggest as a “starting” measurement for the S&P?
A pinch if each until it tastes good to you. 🙂
Hi Amy! Just stumbled upon your website today thanks to huffington post… I also would like to oven bake/fry these, any idea what temp to use / how long to bake these for? I know you haven’t done this method yet, but I just have no idea and don’t want them to be soggy when they come out if not at the right temp or not baked long enough. Thanks, loving the site!
Hi Heather :). I think if you bake them at 350, check them at 15 minutes and maybe turn them over until evenly golden, that should work. Salt them while they’re warm. So happy to have you, and glad you’re enjoying the site! :). Let me know how/if they turn out.
Great thanks so much!! Making these and the crock pot apple dumplings on Sunday cannot wait!!!
These were SO good!!! They were a huge hit on Sunday everyone loved them 🙂
I tried baking them. Very little of the crumb mixture stuck to the tortellini. Baked for 15 minutes and turned. Cooked another 12 minutes.
Dry and crunchy and filling was pretty much not there.
How do you get the crumb mixture to stick to pasta?
Do I need to cook the tortellini first, before putting in the mixture and frying?
Nope~ not if you use the kind I used. 🙂
I’m not seeing the temp to bring the oil up to?
I can NOT wait to try these!!!
350-360 degrees..enjoy! 🙂