This is all that you need in a Super Bowl nibble… somewhat salty, somewhat mushy, somewhat saucy, and a ton of flavor. I've matched it with a velvety tomato sauce for a little sweetness and a press of lemon for a bit of punch.
While best eaten when they're made, you can make them an hour or two ahead and warm them in a warm stove.
What's more, in case you're in any way similar to me, you'll need to test a couple of each time you fry a bunch just to ensure they're alright. What's more, I guarantee they'll be alright.
- Creamy Tomato Sauce
- 1 Tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 1/2 Tbsp tomato paste
- 28 oz can tomato puree
- 2/3 cup heavy cream
- 1/3 cup parmesan cheese, grated
- 1/2 tsp Italian seasoning, dried
- 1 Tbsp parsley, minced
- 1 1/2 tsp sugar
- 1/4 tsp red chili flakes
- 1 tsp kosher salt
- Tortellini Bites
- Canola oil, for frying
- 1 lb fresh tortellini, cooked according to package instructions
- 2 eggs, beaten with 2 Tbsp water
- 2 cups panko bread crumbs
- 3/4 cup parmesan cheese, grated
- 1 tsp lemon zest
- 1 tsp garlic salt
- Salt and pepper
- *Grated parmesan cheese, minced parsley and lemon wedges
Instructions
- Creamy Tomato Sauce
- Heat the olive oil in a medium saucepan over medium heat.
- Add the onion and saute for 2 mins. Add the garlic and saute until until garlic and onions are soft and just golden.
- Stir in the tomato paste and cook for 1-2 mins.
- Add the tomato puree, heavy cream, parmesan, Italian seasoning, parsley, sugar, chili flakes and salt.
- Stir well and simmer over low heat, uncovered for 30 mins.
- While the sauce cooks, get ready to fry the tortellini.
- Tortellini Bites
- Whisk the eggs with water in a bowl, set aside. Mix the panko bread crumbs with the parmesan, lemon zest and garlic salt.
- Take a handful of the tortellini and toss it in the beaten eggs. Use a slotted spoon to remove and toss them into the breadcrumbs until well coated. Place the breaded tortellini on a plate and repeat with the remaining tortellini.
- Place a large nonstick frying pan over high heat and add enough oil to cover the bottom. Heat until hot, but not smoking.
- Add tortellini in a single layer but don't crowd the pan. Fry until golden brown, flip and fry the other side until golden brown, about 3 mins total. Remove to a paper towel-lined plate to drain. Repeat with remaining tortellini.
- Sprinkle the tortellini bites with parmesan, parsley, salt and pepper and serve with tomato sauce and lemon wedges.
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