Description

Hey friends! Beau here. Picture this: tender cheese tortellini encased in a golden, crispy Parmesan-and-garlic crust, ready to be dipped in warm, tangy marinara. They’re bite-sized, poppable, and the ultimate crowd-pleasing snack for game day, parties, or anytime you need a quick, indulgent hit of comfort food.

Ingredients

Scale

Tortellini Bites:

1 (9 oz) package refrigerated cheese tortellini (or thawed frozen tortellini)
½ cup grated Parmesan cheese (freshly grated is best)
½ cup breadcrumbs (Italian-style preferred; plain breadcrumbs + ¼ tsp dried oregano & basil works too)
½ tsp garlic powder
2 eggs, beaten
Oil for frying (neutral, high smoke point: canola, avocado) or cooking spray for air-frying

For Dipping:

Marinara sauce, warmed
Optional garnish: fresh parsley or basil

Instructions

1. Cook & Cool the Tortellini

Boil tortellini according to package instructions, but 1 minute less than directed to prevent overcooking.
Drain and let cool 10–15 minutes so the coating sticks properly.

2. Prepare the Coating

In a medium bowl, mix Parmesan, breadcrumbs, and garlic powder. Optional: add a pinch of black pepper.
Set up a coating station:
- Bowl 1: beaten eggs
- Bowl 2: Parmesan-breadcrumb mixture
- Plate or baking sheet: coated tortellini

3. Coat the Tortellini

Toss cooled tortellini in the beaten eggs, letting excess drip off.
Transfer to the breadcrumb mixture, pressing lightly to cover completely.
Place coated tortellini on plate/baking sheet. Repeat until all tortellini are coated.

4. Cook the Tortellini

Frying (Classic Method):

Heat 1 inch of oil to 350°F (175°C). Test with a breadcrumb—should sizzle immediately.
Fry in batches, 2–3 minutes until deep golden brown. Don’t overcrowd.
Remove with a slotted spoon and drain on paper towels.

Air-Frying (Lighter Method):

Arrange tortellini in a single layer; spritz generously with cooking spray.
Air fry at 375°F (190°C) for 8–10 minutes, shaking halfway, until golden and crisp.

Notes

Cook tortellini first—coating raw pasta creates a gummy mess.
Cool tortellini before coating for better adhesion.
Small batches maintain oil temperature and crispiness.
Air fryer: spritz oil and leave space between tortellini for even cooking.

Nutrition

Calories: 230 Cal Per Serving
Sodium: 450mg
Fat: 12g
Saturated Fat: 4g
Carbohydrates: 22g
Protein: 9g
Cholesterol: 45mg