Ingredients
2 large eggs2 tablespoons 2% milk2/3 cup seasoned bread crumbs1 teaspoon garlic powder2 tablespoons grated Pecorino Romano cheese1 tablespoon minced fresh parsley1/2 teaspoon saltOil for frying1 package (12 ounces) refrigerated prosciutto ricotta tortelliniTOMATO SAUCE:1 tablespoon olive oil3 tablespoons finely chopped onion4 garlic cloves, coarsely chopped1 can (15 ounces) tomato puree1 tablespoon minced fresh basil1/4 teaspoon salt1/4 teaspoon pepperAdditional minced fresh basil
Preparation
In a small bowl, whisk together eggs and milk. In another bowl, stir together the next 5 ingredients.
In a cast-iron or other heavy skillet, heat 1/4 in. oil to 375°. Dip tortellini in egg mixture, then in bread crumb mixture to coat. Fry tortellini in batches, adding oil as necessary, until golden brown, 1-1/2 to 2 minutes on each side. Drain on paper towels.
Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat. Add onion and garlic, cooking until softened. Stir in tomato puree, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Sprinkle with minced fresh basil.
Serve tortellini with tomato sauce for dipping.
