Cook the refrigerated three cheese tortellini according to the package instructions, typically boiling for about 3-5 minutes until al dente. Drain and set aside to cool.

Set up a breading station by placing all-purpose flour in one bowl, beaten eggs in another, and Panko breadcrumbs mixed with grated Parmesan cheese in a third bowl.

Take each cooked tortellini and dredge it in the flour, ensuring it’s lightly coated. Next, dip it into the beaten eggs before coating it with the breadcrumb mixture.

In a deep pan, heat canola oil over medium heat until shimmering, about 350°F.

Carefully fry the breaded tortellini in batches, ensuring not to overcrowd the pan. Fry each side for about 2-3 minutes or until they’re beautifully golden and crispy.

Once cooked, remove the tortellini from the oil and drain them on paper towels to catch any excess oil.

Serve the Parmesan Crusted Tortellini Bites hot, alongside a small bowl of marinara sauce for delicious dipping.