Crispy fried tortellini coated in seasoned breadcrumbs and served with a rich homemade tomato dipping sauce.

2 large eggs

2 tablespoons milk

2/3 cup seasoned bread crumbs

1 teaspoon garlic powder

2 tablespoons grated Pecorino Romano cheese

1 tablespoon minced fresh parsley

1/2 teaspoon salt

Oil for frying

1 package (12 ounces) refrigerated cheese tortellini

1 tablespoon olive oil

3 tablespoons finely chopped onion

4 garlic cloves, coarsely chopped

1 can (15 ounces) tomato puree

1 tablespoon minced fresh basil

1/4 teaspoon salt

1/4 teaspoon black pepper

Additional minced fresh basil, for garnish

Cook Mode Prevent your screen from going dark

1. In a small bowl, whisk the eggs and milk until smooth.

2. In a separate bowl, combine the bread crumbs, garlic powder, Pecorino Romano cheese, parsley, and salt.

3. Pour about 1/4 inch of oil into a heavy skillet and heat it to 375°F.

4. Dip each tortellini into the egg mixture, then coat it in the bread crumb mixture.

5. Fry the tortellini in batches for 1 1/2 to 2 minutes per side, or until crisp and golden brown. Transfer to paper towels to drain.

6. Heat olive oil in a saucepan over medium heat.

7. Add onion and garlic, cook until softened.

8. Stir in tomato puree, basil, salt, and pepper. Bring to a boil.

9. Reduce heat and simmer for 10 minutes.

10. Garnish with basil and serve with fried tortellini.

Maintain oil temperature for best crispiness.

Do not overcrowd the pan.

Serve immediately for best texture.