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Buffalo tortellini and salad

 I feel like I may be on a Buffalo ranch trend these days. This version involves the world's favorite carb- noodles. Enjoy!


2 stalks celery, thinly sliced

1/4 cup panko

9 ounce package cheese tortelloni 

2 tablespoons Buffalo hot sauce

3 ounces baby spinach

Ranch dressing, to taste

1 large egg

4 tablespoons butter

vinegar, salt, pepper


Preheat oven to 450 degrees F. Bring a large saucepan of salted water to a boil over high heat.

In a medium bowl, whisk 1 large egg. In a shallow bowl, stir to combine panko and 2 teaspoons oil until evenly coated.

Carefully, add tortelloni to saucepan with boiling salted water; cook, stirring occasionally, until almost al dente, about 3 minutes. Drain tortelloni and transfer to a paper towel-lined plate. Let cool before breading. 

Add cooled tortelloni to bowl with egg, tossing gently to coat. Lift out of bowl, letting excess egg drip off. One at a time, add tortelloni to panko, pressing lightly to help breading adhere. Carefully, place tortelloni in an even layer on preheated baking sheet. Bake on center oven rack until tortelloni is golden, 10–15 minutes.

 While tortelloni bake, melt 4 tablespoons butter in reserved saucepan over medium heat. Remove from heat and whisk in Buffalo sauce. Cover to keep warm.

In a large bowl, toss spinach and celery with 1 tablespoon oil and 2 teaspoons vinegar; season to taste with salt and pepper.

Add oven-fried tortelloni to pot with Buffalo sauce; toss gently to coat.

Serve spinach salad topped with oven- fried Buffalo tortelloni drizzled all over with ranch dressing. Enjoy!


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