Fried 3 Cheese Herb Tortellini by Olivieri

Fried 3 Cheese Herb Tortellini

Being creative is one thing, but being creative with a product that is already on its own fantastic is another. Olivieri has given me the opportunity to try out some of their amazing pastas and sauces in order to create something new. As part of their Connects Program, "I am a member of the Maple Leaf Foods Connects Program. As a part of my participation, I have been compensated both monetarily and with free product, however, all opinions and ideas shared on this blog remain my own."

The first product I am blogging is for their 3 Cheese Herb Tortellini. I decided to bread them and fry to get crispy morsels of cheesy goodness. Then I added them on a skewer stick with some sauteed mushroom halves and some cubed up pieces of cooked dill salmon. You could also use pieces of chicken, pork, beef or just make it all veggies! The fried Tortellini is great on it's own as an appetizer and dipped in Olivieri's Alfredo sauce too. Here is the recipe for the Fried 3 Cheese Herb Tortellini by Olivieri and Meals with Michelle!


For the breading:
1 cup of flour
3/4 cup Italian bread crumbs (or plain bread crumbs)
1/4 cup grated Parmesan cheese
3 eggs lightly beaten
350 grams package of 3 Cheese Herb Tortellini by Olivieri
Vegetable oil for frying

Cook the Tortellini as directed on the package. Rinse in cold water. Add some oil to a frying pan and turn on low heat until the oil is ready to use (Stick a wooden spoon into the oil and hold it straight up while resting on the bottom of the frying pan and when it starts to bubble it's ready). You will need 3 bowls, 1 for the flour, 1 for the eggs, and 1 for the Italian bread crumbs combined with the Parmesan cheese. Dip the Tortellini into the flour (shake off excess flour), then into the egg mixture, then into the bread crumbs. Put them in another bowl until you are ready to fry up a bunch. Put them into the oil for about 1 minute or until crispy golden brown. Remove from oil and place on some papertowel.

Saute some mushroom halves with some butter in a small frying pan until tender. I used salmon trimmings cubed up then sprinkled with some dill, salt, and pepper then cooked in the oven at 350 degrees for about 10-15 minutes. The completed skewer was then placed on top of a Caesar salad with real bacon and shaved Reggiano Parmesan cheese.