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Be warned! One dunk of these crispy, crunchy tortellini bites into creamy tomato sauce and you won’t be able to stop! This easy appetizer recipe will be your new favorite!
These babies are crunchy, cheesy and highly additive. Allow me to introduce you to crispy tortellini bites…your new best friend.
This is everything you want in a Super Bowl snack…a little salty, a little cheesy, a little saucy, and a whole lot of flavor. I’ve paired it with a creamy tomato sauce for a little sweetness and a squeeze of lemon for a little zing.
While best eaten as soon as they’re made, you can make them an hour or two ahead and reheat them in a warm oven.
And if you’re anything like me, you’ll have to test one or two each time you fry a batch just to make sure they’re okay. And I promise they’ll be okay.
Tips for success
- Cook the sauce over very low heat, especially after adding the cream. You don’t want to scorch the bottom or boil.
- The cream adds a silkiness to the sauce, but if you want to skip making your own, a high quality jarred sauce will work just fine.
- The tortellini are best eaten right away, but you can hold them on a lined sheet tray in a warm 200 degree (but not hot) oven until ready to serve.
Be warned! One dunk of these crispy, crunchy tortellini bites into creamy tomato sauce and you won’t be able to stop! This easy appetizer recipe will be your new favorite!
- 1 Tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 1/2 Tbsp tomato paste
- 28 oz can tomato puree
- 2/3 cup heavy cream
- 1/3 cup parmesan cheese, grated
- 1/2 tsp Italian seasoning, dried
- 1 Tbsp parsley, minced
- 1 1/2 tsp sugar
- 1/4 tsp red chili flakes
- 1 tsp kosher salt
- Canola oil, for frying
- 1 lb fresh tortellini, cooked according to package instructions
- 2 eggs, beaten with 2 Tbsp water
- 2 cups panko bread crumbs
- 3/4 cup parmesan cheese, grated
- 1 tsp lemon zest
- 1 tsp garlic salt
- Salt and pepper
- *Grated parmesan cheese, minced parsley and lemon wedges
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Heat the olive oil in a medium saucepan over medium heat.
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Add the onion and saute for 2 mins. Add the garlic and saute until until garlic and onions are soft and just golden.
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Stir in the tomato paste and cook for 1-2 mins.
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Add the tomato puree, heavy cream, parmesan, Italian seasoning, parsley, sugar, chili flakes and salt.
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Stir well and simmer over low heat, uncovered for 30 mins.
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While the sauce cooks, get ready to fry the tortellini.
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Whisk the eggs with water in a bowl, set aside. Mix the panko bread crumbs with the parmesan, lemon zest and garlic salt.
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Take a handful of the tortellini and toss it in the beaten eggs. Use a slotted spoon to remove and toss them into the breadcrumbs until well coated. Place the breaded tortellini on a plate and repeat with the remaining tortellini.
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Place a large nonstick frying pan over high heat and add enough oil to cover the bottom. Heat until hot, but not smoking.
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Add tortellini in a single layer but don't crowd the pan. Fry until golden brown, flip and fry the other side until golden brown, about 3 mins total. Remove to a paper towel-lined plate to drain. Repeat with remaining tortellini.
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Sprinkle the tortellini bites with parmesan, parsley, salt and pepper and serve with tomato sauce and lemon wedges.
- Cook the sauce over very low heat, especially after adding the cream. You don't want to scorch the bottom or boil.
- The cream adds a silkiness to the sauce, but if you want to skip making your own, a high quality jarred sauce will work just fine.
- The tortellini are best eaten right away, but you can hold them on a lined sheet tray in a warm 200 degree (but not hot) oven until ready to serve.
Update Notes: This post was originally published in February 2017 but was republished with tips in January 2019.
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Karen @ Seasonal Cravings says
What a creative idea! I’ll bet these are delicious. Love that crispy coating.
Cathy says
Thanks Karen. Yep, I’m a sucker for those crispy edges.
Agness of Run Agness Run says
Mouthwatering, delicious and easy meal, Cathy! Perfect idea for a rich lunch.
Cathy says
Thanks so much Agness! We all need to indulge a little sometimes!
Mary Ann | The Beach House Kitchen says
These look delicious Cathy! They remind me of one of my favorites when I visit my sister in St. Louis, toasted ravioli. I never thought of using tortellini. Great idea! Hope you enjoy the Super Bowl!
Cathy says
I LOVE crispy ravioli too Mary Ann! Hope you have a fun Super Bowl Sunday too!
Cheyanne @ No Spoon Necessary says
When I saw these on Instagram I almost died, Cathy… in the very best way of course. These look absolutely AMAZING. I don’t care that super bowl is over, I want these for dinner tonight!! I’ve had fried ravioli before, but never tortellini! GENIUS! That creamy tomato sauce for dipping looks like heaven. Can’t wait to try these! Pinned! Cheers!
Cathy says
Thanks so much Chey! There’s never a wrong time for crispy tortellini!
annie@ciaochowbambina says
Yep, I’ve made toasted ravioli but never tortellini! This is happening! And I love that creamy sauce! Delicious!!
Cathy says
Can’t go wrong with crispy pasta right Annie?
Cindy says
Oh wow, I love how the salt pops on the crispy panko. YUMMY! I am with Cheyanne, superbowl – smooperbowl, these are great for tonight’s dinner. This is a fun way to amp up a weeknight meal. My kids are going to ask you to adopt them. How do you feel about bi-coastal parenting, eh?
Cathy says
I’m all for bi-coastal parenting Cindy. But that means you’re going to get two boys with a giant sweet tooth heading your way!
Dawn - Girl Heart Food says
“Popping in for a quickie”……bahahahahaha 😀 Good one! Saw these on IG, Cathy, and they look so good! What a unique idea! I would probably eat this entire batch and not even realize it. Perfect game day (or weekend) eats!
Cathy says
Thanks Dawn! They really are a great game day snack!
Sherry says
Where does the spiced rum butter come into play? I don’t see mention of it in ingredients. Thanks!
Cathy Roma says
So weird…that was copied over from a different recipe (hot buttered rum). Thanks for catching!