1 pkg fresh cheese tortellini
For the Breading:
Peanut oil, for deep frying
1 cup all-purpose flour
3 eggs, lightly beaten
3/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon chopped fresh parsley leaves
Salt and pepper
For the Marinara Cream Sauce:
1 jar prepared marinara sauce
1/2 cup heavy whipping cream
Salt and freshly ground black pepper
Cook the fresh tortellini in a large pot of simmering water for about 3 minutes or until they float. Drain and rinse under cold water to stop the cooking process.
For the breading:
Preheat oil to 375 degrees F.
Place the flour in a shallow bowl or pie plate. Put the beaten eggs into another. In a third bowl, toss together bread crumbs, Parmesan, parsley.
In small batches, bread the tortellini in the flour, then the egg, and then the bread crumb mixture, shaking off any excess.
Fry the tortellini in batches in the oil until golden brown, about 2 minutes. Remove to a paper towel lined sheet tray to drain and season with salt and pepper while still hot.
For the marinara cream sauce:
In a large saucepan, combine sauce, cream and salt and pepper. Bring to a boil over medium-low heat. Boil 2 minutes. Remove from heat.