Tortellini Tapas with Spicy Ranch Dip

Ingredients

• 9 ounce cheese-filled tortellini refrigerated
• 8 servings garnish: cilantro sprigs fresh
• 2 cups breadcrumbs dry fine
• 2 large eggs 
• 0.3 cup cilantro leaves fresh chopped
• 0.8 cup mild chunky salsa 
• 16 ounce dressing with peppercorns, divided* ranch-style
• 2 cups vegetable oil 

Equipment

• bowl
• baking sheet
• paper towels
• oven
• whisk
• dutch oven

Directions

1. Cook tortellini according to package directions; drain and cool.
2. Whisk together 1 cup dressing and eggs in a large bowl until blended.
3. Add tortellini, and let stand 10 minutes.
4. Drain and dredge in breadcrumbs; place on a baking sheet. Chill at least 1 hour.
5. Stir together remaining dressing, salsa, and cilantro; chill.
6. Pour oil into a Dutch oven; heat to 37
7. Fry tortellini, in batches, until golden brown.
8. Drain on paper towels.
9. Serve with dip; garnish, if desired.
10. *1 (16-ounce) bottle Ranch-style dressing plus 1/2 teaspoon cracked black pepper may be substituted.
11. NOTE: To make ahead, fry tortellini according to directions; drain and place on a baking sheet. Keep warm in a 200 oven for 2 hours.