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Recipe for Toasted Ravioli / Oven Fried Tortellini: Party Food

Updated on February 14, 2013
Golden toasted tortellini (or ravioli) with marinara is the perfect party food.
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

  1. 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.
  2. Fill the pasta pot with water and bring it to a boil over high heat. Meanwhile, preheat the oven to 350 degrees.
  3. Spray the baking sheets with oil.
  4. 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.
  5. 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.
  6. Crack the eggs and beat them lightly. Add a tablespoon of water if you like.
  7. 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.
  8. 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.
  9. 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!
  10. 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.
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Gather ingredients: ravioli or tortellini, panko crumbs, cheese, spray oil, two eggs, oregano, and red pepper flakes.Gather hardware: a cup measure, two forks, a spoon, two baking pans, two bowls, and a pasta pot and strainer.Start the water boiling.Preheat oven to 350 degrees.Spray pans with oil.Once the water is boiling, add the tortellini or ravioli. Cook as stated on package.Mix the coating: One cup of panko...... 3/4 cup of cheese... ... and oregano and red pepper to taste.  A little garlic powder wouldn't hurt either.Mix it all together.  Looks good already!Drain the tortellini.  Don't rinse!Crack two eggs into a bowl, and beat them slightly. Separate the individual tortellini and dip into the egg...... then drop one by one into the coating using the forks. Make sure the pasta pockets don't touch each other.Cover them with the crumbs using the spoon. This is what they will look like.A 13-oz. package will make about 100 pieces.If you have any crumbs left over, why not sprinkle them over the tortellini?Bake for 20 minutes, then turn them over and bake another 10 minutes.They will be brown, crispy, salty little poppers.  Dip into marinara any enjoy!
Gather ingredients: ravioli or tortellini, panko crumbs, cheese, spray oil, two eggs, oregano, and red pepper flakes.
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.
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.
Start the water boiling. | Source
Preheat oven to 350 degrees.
Preheat oven to 350 degrees. | Source
Spray pans with oil.
Spray pans with oil. | Source
Once the water is boiling, add the tortellini or ravioli. Cook as stated on package.
Once the water is boiling, add the tortellini or ravioli. Cook as stated on package. | Source
Mix the coating: One cup of panko...
Mix the coating: One cup of panko... | Source
... 3/4 cup of cheese...
... 3/4 cup of cheese... | Source
... and oregano and red pepper to taste.  A little garlic powder wouldn't hurt either.
... and oregano and red pepper to taste. A little garlic powder wouldn't hurt either. | Source
Mix it all together.  Looks good already!
Mix it all together. Looks good already! | Source
Drain the tortellini.  Don't rinse!
Drain the tortellini. Don't rinse! | Source
Crack two eggs into a bowl, and beat them slightly.
Crack two eggs into a bowl, and beat them slightly. | Source
Separate the individual tortellini and dip into the egg...
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.
... 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.
Cover them with the crumbs using the spoon. | Source
This is what they will look like.
This is what they will look like. | Source
A 13-oz. package will make about 100 pieces.
A 13-oz. package will make about 100 pieces. | Source
If you have any crumbs left over, why not sprinkle them over the tortellini?
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.
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!
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.
  • Spell out your favorite team name!

Comments

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    • theclevercat profile imageAUTHOR

      Rachel Vega 

      6 years ago from Massachusetts

      Hey, andydroid! Thanks for stopping by!

      I'm so glad you liked the recipe! I'm going to try them with pierogies, too. I've never met a stuffed pasta I didn't like. ;^D

    • profile image

      andydroid 

      6 years ago

      I tried this out and was it great! I also tried using cheese and potato filled pierogies and it turned out fantastic! Since you prepare the pierogies the same way as tortellini or ravioli, the recipe is a snap...

    • theclevercat profile imageAUTHOR

      Rachel Vega 

      6 years ago from Massachusetts

      Shesabutterfly, that sounds wonderful! I'm glad they were a hit. Thank you so much for trying the recipe and reporting back. :-)

    • Shesabutterfly profile image

      Cholee Clay 

      6 years ago from Wisconsin

      I made this today with torellini and garlic flavored bread crumbs and they were delicious!:) May just need to take this to the next family gathering. Thanks again for an awesome recipe theclevercat!

    • theclevercat profile imageAUTHOR

      Rachel Vega 

      6 years ago from Massachusetts

      Hi, dappledesigns! So glad you liked the hub, and thanks for stopping by! Please let me know if you try the recipe. :^)

    • dappledesigns profile image

      dappledesigns 

      6 years ago from In Limbo between New England and the Midwest

      Love this idea! What a great recipe for parties.

    • theclevercat profile imageAUTHOR

      Rachel Vega 

      6 years ago from Massachusetts

      Hi, Audrey! Thanks for stopping by. :-) I hope your husband likes it too -- maybe alongside a salad of radicchio and fennel with vinaigrette?

    • AudreyCB profile image

      AudreyCB 

      6 years ago from Colorado Springs

      This looks like a really good recipe. I'll have to add it to my collection and try it sometime. I'm always trying to come up with new foods to cook for my husband.

    • theclevercat profile imageAUTHOR

      Rachel Vega 

      6 years ago from Massachusetts

      I have a confession to make... I ate them for dinner two nights in a row! I used plain cheese with marinara, but you could any flavors -- maybe mushroom with cream sauce, or meat with arrabiata... oh boy!

      Thanks so much for the comment and compliment! :-)

    • cardelean profile image

      cardelean 

      6 years ago from Michigan

      My lunch that I'm eating right now just doesn't taste as good after reading that! Forget the party, let's make it for dinner!!! Great recipe and thorough steps and pics. Thanks for sharing this recipe.

    • theclevercat profile imageAUTHOR

      Rachel Vega 

      6 years ago from Massachusetts

      Hahaha! Your comment is great! Thanks for the votes and I bet little kids could new convinced without too much trouble to do the coating. :-)

    • alissaroberts profile image

      Alissa Roberts 

      6 years ago from Normandy, TN

      Oh yummy! When your stomach starts growling as you are reading a hub, that is a pretty good sign you need to try it out. Thanks for the great recipe - voted up and awesome!

    • theclevercat profile imageAUTHOR

      Rachel Vega 

      6 years ago from Massachusetts

      Hey, Butterfly! Great to see you and let me know how it works out for you! Thank you for commenting.

    • theclevercat profile imageAUTHOR

      Rachel Vega 

      6 years ago from Massachusetts

      Thanks, Arlene! It does retire a little fiddling around, but once you get into! rhythm the coating process will fly by.

    • theclevercat profile imageAUTHOR

      Rachel Vega 

      6 years ago from Massachusetts

      Brainy Bunny, hello! The more, the merrier especially with tortellini! :-)

    • theclevercat profile imageAUTHOR

      Rachel Vega 

      6 years ago from Massachusetts

      Hi, Kelley! Thanks so much for stopping by and commenting!

    • Shesabutterfly profile image

      Cholee Clay 

      6 years ago from Wisconsin

      I love tortellini will definitely be making these very soon! Thanks for a great recipe that looks delicious!

    • profile image

      Arlene V. Poma 

      6 years ago

      VOTED UP! I haven't had this in years, but always wanted to make this party food at home instead of ordering it as an appetizer.

    • Brainy Bunny profile image

      Brainy Bunny 

      6 years ago from Lehigh Valley, Pennsylvania

      Mmmmm! Next time you cook, invite me!

    • profile image

      kelleyward 

      6 years ago

      YUM! Thanks for the great recipe! Take care, Kelley

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