Ingredients Jump to Instructions ↓

  1. 1/3 cup(s) Pine nuts

  2. 1/3 cup(s) almonds

  3. 1/3 cup(s) parmesan cheese

  4. 1/2 cup(s) panko breadcrumbs

  5. 1 tablespoon(s) brown sugar

  6. 1/4 teaspoon(s) cayenne pepper

  7. 1/8 teaspoon(s) nutmeg

  8. 4 cup(s) vegetable oil , or enough for frying

  9. 2 eggs

  10. 1 pound(s) cheese tortellini , cooked, drained and cooled

  11. 1 teaspoon(s) garlic salt

  12. 1/2 cup(s) pesto sauce

  13. 1/4 cup(s) sour cream

Instructions Jump to Ingredients ↑

  1. Combine pine nuts, almonds, parmesan cheese, brown sugar, cayenne pepper & nutmeg in a food processor & process until all is well ground. Pour into a shallow bowl.

  2. Pour enough vegetable oil into a large frying pan to reach a depth of 2 to 3 inches. Heat until oil is 325° F. While oil is heating, beat eggs in a bowl & set aside.

  3. Working in batches, dip tortellini in egg. Allow excess egg to drip back into the bowl. Dredge tortellini in the nut crumb mix. Place dredged tortellini on a large sheet pan & continue until all are dredged. When the oil is hot, fry tortellini in batches, turning occasionally, until golden brown on both sides (about 3 minutes). Using a slotted spoon, transfer the fried tortellini to a paper towel lined sheet pan. Sprinkle with garlic salt.

  4. For the dip combine pesto sauce with sour cream & place in serving bowl.

  5. To serve place tortellini on a serving platter along with the pesto dip.


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