Fustini's Oils and Vinegars
Parmesan Crusted Tortellini

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Parmesan Crusted Tortellini


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Parmesan Crusted Tortellini

Submitted by Corporate Chef Andy Stewart


  • 1 cup flour
  • 2 large eggs
  • 1 cup Panko crumbs
  • 1/3 cup parmesan cheese, freshly grated
  • 1 tablespoon Fustini's Organic Tuscan Spice blend
  • 1 9-ounce package fresh cheese tortellini
  • Marinara Sauce
Marinara Sauce


Step 1. 

In a shallow bowl add flour and toss in tortellini.  In a separate shallow bowl, whisk eggs and add floured pasta.  In a final bowl, combine panko, parmesan, spices, salt and pepper and coat the egged pasta.  Place in a pre-heated air fryer at 400 degrees for 5-8 minutes until browned and crispy.

Serve with marinara sauce.

Step 2.  Marinara Sauce

Preheat oven to 400 degrees.  Place the garlic on a sheet pan, drizzle with Fustini's olive oil and season with salt and pepper.  Roast in the hot oven until brown and soft, 20-25 minutes.  When cool enough to handle, cut the garlic in half and squeeze out the roasted meats.

Step 3. 

Heat the butter and Fustini's Sage and Wild Mushroom olive oil in a large stockpot over medium-high heat.  When hot, add the mushrooms and cook until most of the moisture is gone 10-12 minutes, stirring frequently.  Add the onion and continue cooking until soft, another 3-5 minutes.  Add the roasted garlic, tomatoes, and a pinch of brown sugar and a pinch of salt and bring to a simmer.  Turn the heat as low as it can go and continue cooking 2-3 hours or until the sauce thickens.  Stir occasionally.

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