Parmesan Tortellini Bites
Crisp, crunchy, parmesan-loaded tortellini bites – so good, you won’t be able to stop eating these!
So we’re just about to head into October and we cannot be more excited about Halloween.
Mainly, because of this.
I even bought this costume in the summer because I just couldn’t wait until now.
I almost wish I could dress him in this every day, but that would be too mean. He could barely sit still in this costume for about 30 seconds.
And now I’m craving a hot dog on a delicate brioche bun. Mmmmm. Oh well, these tortellini bites will have to do.
Crisp, crunchy, parmesan-loaded fried tortellini. Perfectly bite-sized and so addicting.
Now these only go well with fresh tortellini. I do not recommend using the dry pasta as it will become a very big mess.
And be sure to have extra freshly grated Parmesan on the side – you’ll want to sprinkle that everywhere before devouring every last one of these!
Parmesan Tortellini Bites
Ingredients
- 1 9-ounce package refrigerated three cheese tortellini
- ½ cup vegetable oil
- 1 cup Panko*
- ¼ cup freshly grated Parmesan
- ½ cup all-purpose flour
- 2 large eggs, beaten
- ½ cup marinara sauce
Instructions
- 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.
Notes
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Has anyone tried to bake these? I don’t enjoy the smell or mess of frying things in my kitchen 🙂
Chungah, these look amazing. Thanks for sharing.
Do you think these would taste good cold? Like if you wanted to make these in advance to bring to a party and chilled them?
These are really best when served immediately.
Made these tonight for our NYE party. I used the frozen tortellini. Did not cook them, just defrosted them. Then I breaded them according to your instructions. Then I baked them at 450 for 15-20 mins. I used about 2 T of oil on the baking sheet and drizzled a little more on top. They stayed very crunchy the entire time they were out. They were amazing! Thanks for the recipe!
Jess, thanks! I was wondering about the frozen tortellini and using oven.
Jess, I was looking for a baked alternative and your instructions worked awesomely! They were super crunchy (to the point where it scraped the top of my mouth) but tasted amazing too. I babysat them for a little bit to make sure the panko didn’t burn.
You said they lose their crispness over time. We like to put foods into a warming tray on the counter for the duration of a party, since nobody wants to be cooking during the party. Would these get soggy?
Yes, there’s a very good chance these may become soggy over time as these are really best when served immediately.
I am going to take these to a party. How should I reheat them when I get to the house? Thanks! 🙂
Leenie, these are actually really best when served immediately as the crispness does lose out over time.
Hi I was wondering what you thought about doing the breading ahead of time and then fry them just before serving.
I haven’t tried breading these ahead of time but I don’t see why it would be a problem.
Can you make them a little ahead of time and heat in oven??
Linda, this is really best when fried in vegetable oil. By baking these, I cannot speak for how much this will change the overall taste/texture of the dish.
OK, I’m thinking this recipe is “corgi approved” so we KNOW it’s good! I’m a corgi owner/lover too so you had me at the first corgi “dog” photo!
Can you use the sausage tortellini instead? Have you tried with other flavors? My family is not a fan of the 3 cheese ones we always get the sausage to make into a soup but this would be different. Thanks!
Yes, the sausage tortellini sounds amazing!
After you boil the tortellini and drain them, do you let them completely cool before doing the flour/egg/panko mixture?
That’s really up to you and your tolerance to work with hot pasta! I started the breading process almost immediately and it was fine.
Holy moly so tasty!!! Like a cross between a fried ravioli and breaded cheese stick! Kids enjoyed it dipped in Ranch. Next time I would double the amount of panko cheese mixture and egg wash as I ran out towards the end and didnt have time as you have to move quickly when frying to make more so the last 10 didn’t have coating 🙁 Other than that we all REALLY enjoyed them- thanks for the recipe!!
Do you think I could make ahead of time to bring to a holiday party? Maybe quickly warm them in oven when I get there?? What are your thoughts? Thank you, Alexis
Alexis, these are really best when served immediately as they do lose their crispness over time.
Could they be made ahead of time and frozen?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. I recommend using your best judgment for freezing and reheating.
Your dog is too cute; the costume is very funny. Anyway, the first time I saw this, I thought they were dumplings, maybe I was just hallucinating ’cause I’m addicted to dim sum. By the way, can I use breadcrumbs instead of panko? The only difference between the two is that panko is made from bread without crusts.
Yes, I’m sure it would be fine to use breadcrumbs instead of Panko.
Would it be possible to bake them instead?
Yes, absolutely, but these are really best when fried.
My apologies for not scrolling back all the way to the beginning before asking. But you pan fried them. Can I assume I should be able to deep fry them instead? We bring a fryer on site for more catering jobs and it would be way easier. Just checking. Great idea and pix by the way!!
Yes, a deep-fryer should work just fine!
Can’t wait to try these! However I noticed the 9-oz. package of tortellini is written twice. Is that a typo? Thanks.
Thank you for pointing that out. The recipe has been updated.
Could I do the tortellini ahead and put in a slow cooker. With sauce for a party.
Deb, you can certainly add some sort of sauce but without further recipe testing, I cannot speak for the taste/texture of the dish. Please use your best judgment to make the appropriate substitutions and additions to this recipe.
Putting these in a slow cooker would completely disintegrate them into a mess Deb.
I’m confused. The recipe says to boil the tortellini, but in the comments when asked about this, it said no need to. Do you boil them first or not? They look yummy!
Joyce, I have recently updated the recipe to boil the tortellini first according to package instructions. Hope that helps!
I just feel in love!! What a beautiful baby boy!! Oh, and can’t wait to try this recipe. LOL