"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Fried Tortellini with Spicy Ranch Dip, by Marsha Foltermann, is from The Jones Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 (9 ounce) package refrigerated cheese-filled tortellini 1 (16 ounce) bottle Ranch-style dressing with peppercorns 2 large eggs 2 cups fine bread crumbs 3/4 cup mild chunky salsa 1/4 cup chopped cilantro 2 cups vegetable oil
Cook tortellini according to package. Drain and cool. Whisk 1 cup dressing and eggs in a large bowl until blended. Add tortellini and let stand 10 minutes. Drain and dredge in breadcrumbs; place on baking sheet. Cover and chill at least one hour. Stir remaining dressing, salsa, and chopped cilantro; cover dip and chill. Pour oil into a Dutch Oven; heat to 375º. Fry tortellini until golden on both sides. Drain on paper towels. Serve with dip.
Can substitute 1-16 ounce bottle Ranch Dressing plus 1/2 teaspoon cracked black pepper.
Can keep tortellini warm in a 200 degree oven up to 2 hours.
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