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"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

Tortellini Sticks Recipe

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This recipe for Tortellini Sticks is from Hosted and Toasted , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 quart vegetable oil
1 cup all-purpose flour
2 eggs, beaten
1 cup plain bread crumbs
1/2 cup grated Parmesan cheese, divided
2 Tablespoons dried oregano
2 Tablespoons dried basil
1 Tablespoon dried thyme
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
16oz Mini Mozz Balls
Package of Fresh Basil
Pesto Drizzle
12 store-bought ravioli (or 20 tortellini)

Directions:
Directions:
Preheat vegetable oil in a large, heavy pot over medium-high heat.

Place flour in one shallow dish and eggs in another. In a third, mix bread crumbs, cup Parmesan, oregano, basil, thyme, garlic powder, salt, and pepper.

In two batches, toss ravioli (or tortellini) in flour, gently shaking off excess. Dip in egg and then in bread crumb mixture. Thread 3 breaded ravioli (or 5 tortellini) onto each skewer.

Once oil reaches 350F, carefully place skewers in the pot, two at a time, and fry about 4 to 5 minutes. Drain on paper towels and sprinkle with remaining cup Parmesan. Layer Mozzarella, Basil and Tortellini Serve warm, with marinara sauce or basil pesto on the side.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 mins Cook Time 10 mins
Personal Notes:
Personal Notes:
Wisconsin is the home of Deep Frying everything and throwing it on a stick to make it easy to eat while walking. Pasta? Let's do it. Elevated Caprese.

 

 

 

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