"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fried Tortellini with Marinara Cream Sauce Recipe

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This recipe for Fried Tortellini with Marinara Cream Sauce, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paula Deen
Added: Monday, October 6, 2008


For the Tortellini:
1 cup ricotta cheese
1/4 cup fresh goat cheese, softened
1/2 cup finely grated parmesan
2 eggs
1/4 tsp. ground black pepper
freshly grated nutmeg
1 (16oz.) pkg fresh pasta sheets
For the Breading:
peanut oil, for deep frying
1 cup all purpose flour
3 eggs, lightly beaten
3/4 cup bread crumbs
1/4 cup grated parmesan
1 tbsp. chopped fresh parsley leaves
salt and freshly ground pepper to taste
For the Marinara Cream Sauce:
1 jar prepated marinara sauce
1/2 cup heavy whipping cream
salt and freshly ground black pepper to taste

For the tortellini:
Mix together ricotta cheese, goat cheese, grated parmesan, 1 egg, black pepper and a pinch of freshly grated nutmeg in a bowl. Lay out the pasta sheets on a lightly floured surface. With a pizza cutter or sharp knife cut the sheets up to make 2 by 2" squares of dough. Place about 2 tsp. of the cheese filling in the center of each square. Beat the remaining egg and lightly brush around circumference of the dough. Fold each square in half diagonally to make a triangle around the filling. Press out any air from the center so that the dough is fit smoothly around the filling. Wrap the triangle around your index finger and press the tips together. The third point of the triangle should fold forward to make the proper tortellini shape. Place the finished tortellini on a lightly floured baking sheet. Cook the fresh tortellini in a large pot of simmering water for about 3 minutes or until they float. Drain and rinse under cold water to stop the cooking process.
For the breading:
Preheat oil to 375 degrees. Place the flour in a shallow bowl or pie place. Put the beaten eggs into another. In a third bowl, toss together bread crumbs, Parmesan, parsley. In small batches, bread the tortellini in the flour, then the egg, and then the bread crumb mixture, shaking of any excess. Fry the tortellini in batches in the oil until golden brown, about 2 minutes. Remove to a paper towel lined sheet tray to drain and season with salt and pepper while still hot.
For the marinara sauce:
In a large saucepan, combine sauce, cream and salt and pepper. Bring to a boil over med/low heat. Boil 2 minutes. Remove from heat.




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