Pumpkin Tortelloni Fritti with whipped honey ricotta

Pumpkin Tortelloni Fritti with whipped honey ricotta
Fairly difficult

Fried tortellini are the perfect appetizer for a holiday gathering. The tortellini can be made and fried in advance, then quickly toasted to reheat before serving. This yummy whipped ricotta adds a sweet contrast to the savory pumpkin and Parmigiano flavors.

Prep

15m

Cook

10m

Gallery

Category: Tortelloni and Tortellini

Ingredients

For 10 Serving(s)

You will need:

1 lb Talluto's Pumpkin Tortelloni
cup all-purpose flour
16 oz grated Parmigiano cheese
1 1/2 tsp kosher salt
6 large fresh eggs
1/4 cup milk
1 pinch kosher salt (to season eggs)
1 pinch black pepper (to season eggs)
1/2 tsp ground cinnamon (to season eggs)
1 qt Canola Oil, for frying

For the whipped ricotta cheese:

1 container Talluto's Impastata Ricotta Cheese
2 Tbsps milk
1/4 cup honey
2 Tbsps Candied nuts or seeds, chopped for garnish
1 sprinkle ground cinnamon, for garnish

Pumpkin Tortelloni Fritti with whipped honey ricotta Directions

  1. Cook the tortelloni according to the instructions on the package, approximately 4-6 minutes.
  2. Immediately cool the tortellini under cold running water to stop the cooking process.
  3. Place the tortelloni on a clean tea-towel to allow them to dry. Pat the tortelloni with the towel to remove any excess water.
  4. While the tortelloni are drying, begin preparing the whipped ricotta cheese.
  5. Place the ricotta cheese into a mixing bowl.
  6. Add the 2 Tbsp of milk and the honey into the bowl.
  7. Using a whisk, vigorously whip the ricotta cheese by hand to blend the ingredients.
  8. Scrape the mixture into a small serving bowl.
  9. Garnish with a sprinkle of cinnamon and the chopped candied nuts.
  10. Continue preparing the tortelloni:
  11. Crack and beat the egg in a medium bowl.
  12. Season with salt, pepper, and cinnamon.
  13. Place the grated Parmigiano cheese in a medium bowl.
  14. Add the flour, and 1 tsp of kosher salt, then mix well.
  15. Heat the oil in a medium-size pot.
  16. Begin the "breading process" by placing small batches of the tortellini into the egg wash and then into the cheese/flour mixture. 
  17. Place the breaded tortelloni onto a baking sheet until all of the tortelloni are coated.
  18. When the oil is hot, (approx. 350 -375 degrees) begin frying the tortelloni in the pot.
  19. Remove the tortelloni from the oil when they are golden brown and crispy.
  20. Drain well on a paper towel and sprinkle with a little salt to season.
  21. Continue to fry the pasta in small batches until all of the tortelloni are finished.
  22. Place onto a serving platter with a bowl of the whipped ricotta cheese for dipping. 
  23. Serve and enjoy!

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