Fried Prosciutto Tortellini

• 2 large eggs
• 2 tablespoons 2% milk
• 2/3 cup seasoned bread crumbs
• 1 teaspoon garlic powder
• 2 tablespoons grated Pecorino Romano cheese
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• Oil for frying
• 1 package (12 ounces) refrigerated prosciutto ricotta tortellini
• 1 tablespoon olive oil
• 3 tablespoons finely chopped onion
• 4 garlic cloves, coarsely chopped
• 1 can (15 ounces) tomato puree
• 1 tablespoon minced fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Additional minced fresh basil

1. In a small bowl, whisk together eggs and milk. In another bowl, stir together the next five ingredients.
2. In a cast-iron or other heavy skillet, heat 1/4 in. oil to 375u0b0. Dip tortellini in egg mixture, then in bread crumb mixture to coat. Fry tortellini in batches, adding oil as necessary, until golden brown, 1-1/2 to 2 minutes on each side. Drain on paper towels.
3. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat. Add onion and garlic, cooking until softened. Stir in tomato puree, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Sprinkle with minced fresh basil.
4. Serve tortellini with tomato sauce for dipping.

eggs, milk, bread crumbs, garlic, romano cheese, parsley, salt, ricotta tortellini, olive oil, onion, garlic, tomato puree, fresh basil, salt, pepper, fresh basil

Taken from www.tasteofhome.com/recipes/fried-prosciutto-tortellini/ (may not work)