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Crispy Pan Fried Tortellini Recipe with Garlic, Parmesan, and Marinara

Crispy Pan Fried Tortellini

Refrigerated cheese tortellini is briefly boiled, dried, and pan-fried until golden and crisp. Garlic, Italian seasoning, red-pepper flakes, and Parmesan add bold flavor, while warm marinara makes the perfect dipping sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Tortellini
  • 20 ounces Refrigerated cheese tortellini
For Frying
  • 2 tablespoons Extra-virgin olive oil
  • 1 tablespoon Unsalted butter
Seasoning
  • 2 cloves Garlic, finely minced
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon Red-pepper flakes, optional
  • 1/2 teaspoon Kosher salt, or to taste
  • 1/4 teaspoon Freshly ground black pepper
Finishing
  • 1/3 to 1/2 cup Finely grated Parmesan cheese
For Serving
  • 1 cup Marinara sauce, warmed
  • 1 tablespoon Fresh parsley or basil, chopped, optional

Method
 

Step-by-Step
  1. Bring a large pot of salted water to a boil. Cook the refrigerated cheese tortellini just until al dente, usually 2–4 minutes, following the package guidance if it differs.
  2. Drain the tortellini thoroughly and let it steam-dry for 1 minute, or pat it lightly with paper towels. Removing excess water helps the pasta brown rather than steam.
  3. Heat the olive oil and unsalted butter in a large nonstick or cast-iron skillet over medium to medium-high heat. Add the tortellini in a mostly single layer.
  4. Cook for 3–5 minutes without moving the tortellini too much, then turn the pieces and cook for another 3–5 minutes. Continue until several sides are golden and crisp.
  5. Reduce the heat to medium and add the garlic, Italian seasoning, red-pepper flakes, kosher salt, and black pepper. Toss for 30–60 seconds, just until the garlic and herbs smell fragrant.
  6. Remove the skillet from the heat and toss the crispy tortellini with 1/3 to 1/2 cup finely grated Parmesan. Sprinkle with chopped parsley or basil if desired.
  7. Warm the marinara sauce separately and serve it alongside the tortellini immediately. Dip each crisp piece into the sauce just before eating so the coating stays crunchy.

Notes

Dry the cooked tortellini well and avoid crowding the skillet. Leave it undisturbed for a few minutes so a browned crust can form before turning. Frozen tortellini may be used if boiled according to package directions and dried carefully before frying.