I nearly wish I could dress him right now, however that would be excessively mean. He could scarcely sit still right now around 30 seconds.And now I'm longing for a sausage on a sensitive brioche bun. Mmmmm. Anyway, these tortellini nibbles should do.
Fresh, crunchy, parmesan-stacked seared tortellini. Splendidly reduced down thus addicting.Now these just work out positively for new tortellini. I don't prescribe utilizing the dry pasta as it will end up being a major wreckage.
Also, make certain to have extra newly ground Parmesan as an afterthought – you'll need to sprinkle that wherever before eating up each and every one of these!
- 1 (9-ounce) package refrigerated three cheese tortellini
- 1/2 cup vegetable oil
- 1 cup Panko*
- 1/4 cup freshly grated Parmesan
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 cup marinara sauce
- In a large pot of boiling salted water, cook tortellini according to package instructions; drain well.
- Heat vegetable oil in a large skillet over medium high heat.
- In a large bowl, combine Panko and Parmesan; set aside.
- Working in batches, dredge tortellini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Add tortellini to the skillet, 8 or 10 at a time, and cook until evenly golden and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
- Serve immediately with marinara sauce, garnished with additional Parmesan, if desired.
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