Golden toasted tortellini (or ravioli) with marinara is the perfect party food. | Source
2.9 stars from 16 ratings of Toasted Ravioli / Fried Tortellini
The Perfect Party Food
What could be better party food than a pile of crispy, cheese-filled tortellini poppers? Coated in panko and Pecorino and baked instead of fried, this fun to eat treat will be the first plate to be emptied... so make two batches!
Plus, there's no standing over a hot stove or scalding yourself with boiling oil. So get out there and enjoy your guests while these cute pasta pockets bake up.
Cook Time
Prep time: 35 min
Cook time: 30 min
Ready in: 1 hour 5 min
Yields: About 100 pieces
Ingredients
One package tortellini or ravioli, any flavor (about 13 ounces when frozen. Fresh pastas usually come in smaller packages.)
One cup panko crumbs
3/4 cup Pecorino or Romano cheese
Dry oregano to taste
Dry red pepper flakes to taste, (optional). If you don't like it spicy, omit.
Two eggs, beaten
Spray oil for the baking pans
Your favorite pasta sauce -- I like marinara.
Making Fried Ravioli
Lay out your ingredients before you start so you don't spend time looking while you're cooking.
Also, get your implements: a pasta pot and strainer, two forks, a spoon, one small bowl and one medium bowl, two baking sheets or pans, and a one-cup measure.
Fill the pasta pot with water and bring it to a boil over high heat. Meanwhile, preheat the oven to 350 degrees.
Spray the baking sheets with oil.
Cook the pasta as stated on the package. You will want it fully cooked since there is another process to go... baking it! Then, drain the water and let the pasta cool. Do not rinse off the starch. A little stickiness will help the coating adhere.
While the pasta is cooking, mix the coating: the panko, cheese, oregano, and red pepper. Add some granulated garlic if you like, but not salt... the cheese will serve as the salty flavoring.
Mix it up.
Crack the eggs and beat them lightly. Add a tablespoon of water if you like.
One by one, un-stick the drained pasta pieces from each other and drop them into the egg. Use your fingers for this part.
Then using the two forks, individually drop each piece of pasta into the coating. Sprinkle the coating over the pasta using the spoon so the crumbs don't become eggy or soggy.
Alternatively, dump the crumbs into a plastic bag and drop the pasta in the bag. Then, shake.
One by one and using the spoon, remove the tortellini and place on the baking sheet. Repeat until the tortellini have all been coated.
If you end up with extra crumbs, just sprinkle over the tortellini. They've been touched with raw egg and you really can't do anything else with it, so why waste it? The cheesy crumbs will become crispy and will make a yummy topping for other dishes too.
Bake for 20 minutes, then turn each piece over and bake for another 10 minutes, or until golden and crispy. They will sound like they are scratching the pan and will look a little like fried shrimp!
While the tortellini are baking, heat up your favorite jarred tomato sauce or if you're lucky enough to have some homemade sauce instead, use that.
Pile onto a plate with a bowl of sauce nearby and let your guests enjoy. These are a very popular finger food, especially for a party or while watching sports.
Click thumbnail to view full-size
Gather ingredients: ravioli or tortellini, panko crumbs, cheese, spray oil, two eggs, oregano, and red pepper flakes. | Source
Gather hardware: a cup measure, two forks, a spoon, two baking pans, two bowls, and a pasta pot and strainer. | Source
Start the water boiling. | Source
Preheat oven to 350 degrees. | Source
Spray pans with oil. | Source
Once the water is boiling, add the tortellini or ravioli. Cook as stated on package. | Source
Mix the coating: One cup of panko... | Source
... 3/4 cup of cheese... | Source
... and oregano and red pepper to taste. A little garlic powder wouldn't hurt either. | Source
Mix it all together. Looks good already! | Source
Drain the tortellini. Don't rinse! | Source
Crack two eggs into a bowl, and beat them slightly. | Source
Separate the individual tortellini and dip into the egg... | Source
... then drop one by one into the coating using the forks. Make sure the pasta pockets don't touch each other. | Source
Cover them with the crumbs using the spoon. | Source
This is what they will look like. | Source
A 13-oz. package will make about 100 pieces. | Source
If you have any crumbs left over, why not sprinkle them over the tortellini? | Source
Bake for 20 minutes, then turn them over and bake another 10 minutes. | Source
They will be brown, crispy, salty little poppers. Dip into marinara any enjoy! | Source
Ideas for Serving Toasted Ravioli
Feed a few onto wooden skewers; serve with individual shot glasses of sauce for mess-free cleanup,
Arrange into a pyramid or stack up vertically instead of piling into a bowl.
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