Toasted Tortellini

golden brown breaded tortellini in a pink plate along with red sauce.

This Toasted Tortellini is cheese tortellini coated in seasoned panko breadcrumbs, then oven-baked to crispy, golden perfection. This fun and unique appetizer is a breeze to prepare, thanks to my simple breading process.

Course Appetizer

Cuisine Italian

Keyword toasted tortellini

Prep Time 15

Cook Time 15

Total Time 30

Servings bites

Calories 42kcal

Author Maria Doss

Equipment

Mini Food processor

Ingredients

10 ounces refrigerated cheese tortellini
2 eggs, large
¼ cup all purpose flour
¾ teaspoon salt
¼ teaspoon ground black pepper
1 cup panko breadcrumbs
6 tablespoons parmesan cheese
1 teaspoon dried parsley optional
½ teaspoon red pepper flakes optional

Instructions

Blanch tortellini

Bring a large pot of water to a boil. Add the tortellini and cook for 2 to 3 minutes, stirring occasionally. The tortellini will begin to float to the surface.
Drain the tortellini thoroughly, then spread it out on a large plate to cool completely. Be sure there's no water remaining before moving on to the breading process, as any excess water will dilute the egg batter.

Bread and Bake

Preheat oven to 400°F and grease a large baking sheet with cooking spray and set aside.
Add the panko, parmesan, red pepper flakes and dried parsley into a mini food processor and process for few seconds. This ensures a more uniform coating. Transfer into a bowl.
In a larger bowl, combine the eggs, flour, salt, and pepper. Whisk until smooth and free of lumps. Add the tortellini and toss until each piece is evenly coated with the batter.
Working with one tortellini at a time, dredge into the panko-parmesan mixture, turning and pressing on all sides to coat evenly and place in the prepared baking sheet.
Spray the tops with a coating of cooking spray and bake for 15 to 20 minutes, until golden brown in color.
Serve hot with marinara sauce for dipping.

Notes

Use cheese tortellini for best tasting bite.

Use refrigerated tortellini for the best texture.

Nutrition