Fried Prosciutto Tortellini :: Italian Street Food Week
  • 12 oz pkg. prosciutto ricotta tortellini {or whatever variety you like}
  • 1 egg
  • 1 Tbsp milk
  • 1¼ cups Italian seasoned breadcrumbs
  • 2 tsp garlic powder
  • 3 Tbsp grated pecorino cheese
  • a handful of fresh chopped parsley
  • 1 tsp salt
  • light olive oil for frying
  • For the Sauce:
  • 3 Tbsp olive oil
  • 2 cups pureed canned San Marzano tomatoes
  • 4 garlic cloves, rough chopped
  • 3 Tbsp finely chopped onion
  • fresh basil
  • salt & pepper
  1. In a saucepan, over medium low heat, add the olive oil, onion and garlic. Cook until softened.
  2. Add in the pureed tomato, fresh basil and a little salt and pepper. Simmer for 10 minutes.
  3. In a small bowl whisk together the egg and milk.
  4. In another bowl stir together the breadcrumbs, garlic powder, pecorino cheese, parsley and salt.
  5. Dip the tortellini into the egg mixture then into the breadcrumb mixture to coat.
  6. In a large saute pan, over medium heat, add in enough light olive oil to coat the bottom with about a ¼ inch of oil.
  7. Fry the tortellini for about 2 minutes per side until golden. {NOTE: if they are browning too fast, the pasta will not be cooked on the inside. Test the oil by sprinkling in a pinch of bread crumbs, if they sink to the bottom the oil is not hot enough . The breadcrumb should gently bubble around the edges and rise to the top of the oil}.
  8. Place onto a cooling rack so keep crisp and allow excess oil to drain off. Continue until all tortellini is cooked, adding oil if needed.
  9. Sprinkle with some fresh chopped parsley to garnish and dip away friends.
Recipe by LeMoine Family Kitchen at