Fried tortellini with marinara sauce

Stephania Mitsides

Blogger

Preparation Time:

20 min

Cooking Time:

10 min

Portion(s):

4 servings
Category:Vegetarian

Related Video

Made with

bouillons-pasta
Vegetable Bouillon Powder
Passata
Passata 500g
Tomato-Paste1
Tomato Paste 70g
tortellini-3-cheeses-retouched (Large)
Tortellini with Cheese

Ingredients

  • 1 pack Mitsides Tortellini with cheese
  • 2 eggs, beaten
  • ¼ cup parmesan, grated
  • 2 tsp Mitsides vegetable powder bouillon
  • ½ cup breadcrumbs
  • 1 cup Mitsides Plain Flour
  • 2 cups sunflower oil

For the Marinara sauce:

  • 1 Mitsides Passata 500g
  • 1 Mitsides Tomato Paste 70g
  • 2  garlic cloves, finely chopped
  • 1 onion, finely chopped
  • 1 cup basil leaves, chopped
  • olive oil

Method

Cook the tortellini in plenty of boiling water for 12 minutes (2 minutes short of normal cooking time), drain and set aside to cool.
Meanwhile, heat some olive oil in a medium pan and add the onion and garlic. When softened, add the passata and paste. Season with salt and pepper and simmer covered for 10 minutes on low heat. When the sauce starts to thicken stir in the chopped basil, turn the heat off and let it stand.
In a large bowl, combine the breadcrumbs, parmesan and vegetable powder. In another two separate bowls, add the beaten eggs and the flour.
Heat the sunflower oil in a deep skillet. Take the drained tortellini and dip them, one by one in flour, then in the egg and then coat with the breadcrumb mixture. Fry the tortellini in the hot oil for 1-2 minutes on each side. Spread the fried tortellini on kitchen paper to absorb any excess oil.
Serve immediately with the sauce.

Discover More Recipes

Prep Time: 10min

Four cheese saccottini with pumpkin and sage sauce

Prep Time: 5min

Whole wheat pasta with avocado pesto sauce – vegan

Prep Time: 10min

Linguini with Crab and chili

Prep Time: 30min

Chickpea and Bean tortilla wraps with tahini pesto

Prep Time: 30min

Baked Eggplant Rolls

Prep Time: 15min

Mushroom Tortelloni with Beef Stroganoff Sauce

Prep Time: 20min

Greek Pastichio with strained yoghurt

Prep Time: 10min

Village pasta with mushrooms, spinach and basil pesto

Prep Time: 10min

Warm salad with lentils and goat cheese

Prep Time: 10min

Tortellini with bacon and halloumi

Prep Time: 15min

Rice Salad with curry and shrimps

Prep Time: 10min

Chickpea and Cauliflower Bake

Share this recipe

Facebook
Twitter
LinkedIn
Pinterest
Print Friendly, PDF & Email