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Fried Prosciutto Tortellini

Prep Time

    •    Prep time: 25 minutes
    •    Cook time: 5 minutes
    •    Yield: Serves 4


    •    1/2 tsp salt
    •    oil for frying
    •    2 large eggs
    •    2 tbsps 2% milk
    •    1 tsp garlic powder
    •    1 tbsp minced fresh parsley
    •    2 tbsps grated pecorino romano cheese
    •    1 package refrigerated prosciutto ricotta tortellini

For tomato sauce:

    •    1/4 tsp salt
    •    1 tbsp olive oil
    •    1/4 tsp pepper
    •    1 can tomato puree
    •    1 tbsp minced fresh basil
    •    additional minced fresh basil
    •    3 tbsps finely chopped onion
    •    4 garlic cloves, coarsely chopped


  1. In a small bowl, whisk together eggs and milk. In another bowl, stir together the next five ingredients.
  2. In a cast-iron or other heavy skillet, heat 1/4 in. oil to 375°. Dip tortellini in egg mixture, then in bread crumb mixture to coat. Fry tortellini in batches, adding oil as necessary, until golden brown, 1-1/2 to 2 minutes on each side. Drain on paper towels.
  3. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat. Add onion and garlic, cooking until softened. Stir in tomato puree, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Sprinkle with minced fresh basil.
  4. Serve tortellini with tomato sauce for dipping.

This great family recipe is thanks to Taste-of-Home Recipes at


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