I was getting together with some friends yesterday, and was trying to figure out what to bring. I really like fried ravioli and kind of had a craving. Fried food doesn’t transport well, and I didn’t want to smell like fried food either. I had tortellini in the refrigerator, and thought I might be able to do something baked. They turned out great, and there weren’t any left over. In hindsight, I should’ve made more!
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9oz package cheese tortellini
1 cup panko breadcrumbs
2/3 cup grated parmesan
4 tsp Italian seasoning (I used Tastefully Simple* Italian Garlic Seasoning)
Sauce for dipping (I used Tastefully Simple* Garlic Parmesan Wing Sauce)
Cook the ravioli according to the package instructions. Cool over ice for a few minutes, then place the ravioli on a paper towel to get rid of excess water.
Beat two eggs and set aside. Combine breadcrumbs, parmesan, and Italian seasoning in a bowl.
Line two sheet pans with a silicone baking mat or parchment. Coat tortellini with the egg wash, then the breadcrumb mixture, one at a time. Place on on the baking sheet.
Bake at 350° for about 15 minutes, or until the breadcrumbs become golden brown. Transfer to a plate and serve with dipping sauce.
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