Tortellini Tapas with Spicy Ranch Dip

Name: Tortellini Tapas with Spicy Ranch Dip
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 255 grams package refrigerated cheese-filled tortellini; 1 sprig Garnish: fresh cilantro; 473 milliliters fine, dry breadcrumbs; 2 larges eggs; 59 milliliters chopped fresh cilantro; 177 milliliters mild chunky salsa; 454 grams Ranch-style dressing with peppercorns, divided; 473 milliliters vegetable oil

Tortellini Tapas with Spicy Ranch Dip might be a good recipe to expand your side dish recipe box. One portion of this dish contains around 11g of protein, 30g of fat, and a total of 497 calories. This recipe serves 8. A mixture of cheese-filled tortellini, mild chunky salsa, breadcrumbs, and a handful of other ingredients are all it takes to make this recipe so tasty. It can be enjoyed any time, but it is especially good for The Super Bowl. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Cook tortellini according to package directions; drain and cool.

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Tortellini

Whisk together 1 cup dressing and eggs in a large bowl until blended.

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Egg

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Whisk

Bowl

Add tortellini, and let stand 10 minutes.

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Tortellini

Drain and dredge in breadcrumbs; place on a baking sheet. Chill at least 1 hour.

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Breadcrumbs

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Baking Sheet

Stir together remaining dressing, salsa, and cilantro; chill.

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Cilantro

Salsa

Pour oil into a Dutch oven; heat to 37

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Cooking Oil

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Dutch Oven

Fry tortellini, in batches, until golden brown.

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Tortellini

Drain on paper towels.

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Paper Towels

Serve with dip; garnish, if desired.

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Dip

*1 (16-ounce) bottle Ranch-style dressing plus 1/2 teaspoon cracked black pepper may be substituted.

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Cracked Black Peppercorns

Ranch Dressing

NOTE: To make ahead, fry tortellini according to directions; drain and place on a baking sheet. Keep warm in a 200 oven for 2 hours.

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Tortellini

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Baking Sheet

Oven

Equipment

Ingredients

Servings:

255grams

package refrigerated cheese-filled tortellini 1sprig

Garnish: fresh cilantro 473milliliters

fine, dry breadcrumbs 2larges

eggs 59milliliters

chopped fresh cilantro 177milliliters

mild chunky salsa 454grams

Ranch-style dressing with peppercorns, divided 473milliliters

vegetable oil

Recommended wine: Tempranillo, Albarino, Grenache

Spanish on the menu? Try pairing with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The The Fableist Tempranillo with a 4.1 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.