• Kate

Crispy Tortellini



Sometimes we get into a rut and we don’t even know it. We cook the same thing the same way and don’t question it. It is easy, we know how it works, we know how it tastes, and we like it. So what is the problem?


But, when you serve something that is not cooked in its traditional way it can surprise your guests and that can be fun. This week I was making tortellini and I didn’t want to just boil them and turn them into a soft ball of dough and cheese. I wanted texture! So I decided to cook them the way I would cook potstickers, quick steam and then fry the bottoms to get a wonderful color and crunch.


Crispy Tortellini


  • 1 Package Frozen Cheese Tortellini

  • 1 Head of Garlic

  • 6 Strips of Bacon

  • 1 Head of Broccoli

  • ½ C Dried Cranberries

  • ½ C Grated Parmesan Cheese

  • 3 Tbsp Butter

  • Salt and Pepper to Taste


You are going to want the largest pan you own, the most surface area you can find. Ideally, you will make this decision before you start and change your pan three times during the cooking process. I may have upset Bill as the pans piled in the sink, even with my overindulgence in making a mess he was kind enough to take multiple trips to wash. “How have you already made this much of a mess again” It is a talent Bill. It is a talent.


Chop your bacon on a plastic cutting board with a sharp knife and fry the pieces in your extremely large skillet. Get the pieces nice and crispy. When they are finished, fish them out and drain all but about a Tbs of grease out of the pan.



Plop your chopped garlic and broccoli into the hot grease and gently toast them before filling the pan with your tortellini. Spread them out and get as many to touch the bottom as you can. Put in 2 Tbsp of water and cover for two minutes to steam and defrost.



Remove the lid and add an extra Tbsp of butter to fry the bottoms of the pasta. Move every once in a while to toast multiple sides. Add in the dried cranberries and parmesan cheese. In a small saucepan add the leftover butter, salt, and pepper to melt.


The tortellini will only take about another 3-5 minutes to cook after you remove the lid, since we are frying them and creating a crunch there is a little more leeway in timing. They will not turn into a mushy mess as easily as if you were straight boiling.


Dish out your portions and drizzle with extra butter, because why not, and enjoy!


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