Into every life a little snack must fall. In my house, snacks disappear fast — I admit I’m a snack fiend. Not just chips and pretzels (though I love those), but what I call “Legit Snacks”: appetizer-style bites that are gone before the main dish even gets a look. Give me anything with cheese, pasta, or dip, and I’m powerless. Put them together and you get a stampede for Toasted Tortellini Bites.
Toasted or fried ravioli are common bar snacks these days, but they have a couple of drawbacks: they come out of the fryer blistering hot, I never wait for them to cool, and the molten cheese often spills out with the first bite. I solved all that by going smaller. Cheese tortellini are perfect — one-bite pockets of cheesy goodness that toast up beautifully. They’re simpler to prepare than traditional toasted ravioli and much easier to pop into your mouth (maybe two at a time, if you’re brave). In short: they’re the ultimate Legit Snack.
For anyone skeptical, there’s a short video showing just how easy they are to make.
Cook’s Notes
- Use fresh or thawed-from-frozen cheese tortellini. Any brand you prefer will work; refrigerated varieties are fine.
- I haven’t tested meat tortellini for this recipe and recommend sticking with cheese for the classic flavor and melty center.
- Italian-seasoned panko gives a crisp, crackling bite, but standard Italian breadcrumbs will also work and give a more uniform appearance.
- Bake them until crisp (about 20 minutes). If you want a deeper golden color, briefly broil — but avoid broiling while the tortellini rest on a silicone mat that could scorch.
- They don’t tend to last long in my house, but they’re still tasty an hour after baking. Best served hot straight from the oven.
- This recipe is easy to double and I recommend doing so unless you’re only feeding one or two people. They vanish quickly.
Toasted Tortellini Bites
Rebecca Lindamood
Pin Recipe
Ingredients
- 1 pound fresh or thawed cheese tortellini
- 1 egg
- 2 tablespoons whole milk
- 1 cup Italian seasoned panko or Italian breadcrumbs
- spray extra virgin olive oil
To serve:
- marinara or pizza sauce
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with nonstick foil or a silicone baking mat.
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Place the breadcrumbs in a gallon-sized zipper bag and gently crush if needed.
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Whisk the egg and milk in a bowl. Add the fresh or thawed tortellini and toss to coat. Drain the tortellini in a colander, then transfer them to the bag with breadcrumbs. Seal the bag with a little air inside so it puffs slightly and shake to coat the tortellini evenly.
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Arrange the crumb-coated tortellini on the prepared baking sheet, spritz with olive oil spray, and bake for about 20 minutes or until the crumbs are crisp and the tortellini have puffed. If you prefer a darker crust, broil briefly — avoid broiling on a silicone mat that could scorch.
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Let cool on the pan for 1 minute, then transfer to a serving tray. Serve warm with marinara or pizza sauce for dipping.
Nutritional information is an estimate. Calculate nutrition based on the specific ingredients you use.
Did you make this recipe?
Tag @foodiewithfam on Instagram and #foodiewithfamily so I can see your creations.
