Cook the tortellini in salted water according to the package instructions for about 2 minutes. Pour into a sieve, drain well and then place on a clean tea towel that soaks up the remaining liquid.
Turn the tortellini in flour, beaten egg and panko and fry in the heated oil until golden brown. Degrease briefly on kitchen paper.
Depending on the amount, the tortellini are suitable with a tomato salsa as a starter or with vegetables or salad as a main course.
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