Heat seed oil to a depth of 3 inch in a skillet over medium high heat until it reaches 350° C on a candy thermometer (or a piece of breadcrumb begins to sizzle and turns golden). Add Brussel sprouts and deep fry in batches until golden brown, and replenishing oil as necessary. Remove to a paper towel-lined plate to drain and keep warm in preheated oven at 200 degrees.
In the same oil deep fry tortelloni in batches for a few seconds until golden brown and remove to a paper towel-lined plate to drain. Stick the tortelloni and the Brussel sprouts on wooden skewers and serve immediately with warm Parmigiano Reggiano sauce.