Fried Tortellini with Roasted Garlic Tomato Sauce & Pesto Oil

This post is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Barilla, but all my opinions are my own. #pmedia #JoytotheTable  http://cmp.ly/3/8vNxcO.

Fried Tortellini 5

There’s this dish at work I love.  It’s a little appetizer plate for happy hour, but it tastes fabulous.  When I got the chance to put a spin on Barilla tortellini I knew I was going to take this wonderful appetizer and bring it home.  These fried tortellini are a great semi-homemade dish to serve for yourself of family style for a party.  Your guests will love you for it.

Fried Tortellini 1

When I got to Safeway I started looking for the Barilla tortellini in the refrigerated section, cause that’s where it would be, right?  Nope.  You can find this pasta with the dried pastas and sauces.  Which works out pretty well considering you need a jar of sauce for this appetizer.  I didn’t know which variety of tortellini I was going to use so I grabbed the three-cheese and the cheese and spinach.  In the end I used the spinach.  Getting two wasn’t a big deal since Safeway had a $0.75 off the purchase of ONE (1) package of Barilla tortellini.  I love coupons!

Fried Tortellini 2

I boiled the entire pack of tortellini.  They were so small when they came out of the package that I got worried there wouldn’t be enough.  But as they boiled, the tortellini plumped up to a good size.  I ended up using half the package for dinner and saved the rest for this appetizer.  Two meals for the price of one?  Yes please!

Fried Tortellini 4

To finish this dish, I grabbed some Barilla roasted garlic tomato sauce { I mean can you really ever have to much garlic?!?}, fresh mozzarella cheese, and pesto dipping oil to give some great Italian flavors without loosing the taste of the pasta.  This dish is simple, pretty, and sure to be a hit with everyone you feed it to.

Fried Tortellini 3

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Fried Tortellini with Roasted Garlic Tomato Sauce & Pesto Oil
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 to 10
Ingredients
  • ½ package Barilla Cheese & Spinach Tortellini
  • 1 egg
  • ½ cup milk
  • 1½ cups Italian bread crumbs
  • ½ cup Barilla Roasted Tomato Sauce
  • 2 tablespoons homemade pesto dipping oil
  • ¼ cup fresh mozzarella, diced
  • Oil for frying
Instructions
  1. Bring a large pot or water to a boil, add tortellini and cook according to package directions. Drain pasta. Transfer pasta to bowl, and toss in 1½ tablespoons oil to prevent sticking. Place pasta in fridge for 1 hour to overnight.
  2. Heat deep fryer to 350 degrees F OR heat oil in a medium pot over medium-high heat. In a bowl, beat together egg and milk. Place bread crumbs in a separate bowl. Place a few tortellini in the milk mixture, shake off excess liquid and then place pasta in bread crumbs. Toss to coat. Transfer coated pasta to fryer basket/hot oil. Fry until golden brown. Remove from oil to a paper towel lined plate. Repeat until all tortellini are fried.
  3. Smear tomato sauce over the bottom of your serving platter. Pile tortellini over tomato sauce. Top pasta with mozzarella, and drizzle with pesto oil. Serve family style
Notes
You may want to put a bowl of tomato sauce out with the ravioli in case anyone likes extra sauce.

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