This recipe is my take on Italian street food, and these tortellini are crunchy and gooey. Use the best-quality tomatoes you can find for the sauce—it's so good that you'll want to double it and serve it over pasta. If you don't have an air fryer, you can make these in a deep fryer, an electric skillet or on the stovetop. —Angela Lemoine, Howell, New Jersey
Air Fryer Tortellini with Prosciutto
Test Kitchen tip
Air Fryer Tortellini with Prosciutto
Prep Time
25 min
Cook Time
10 min
Yield
about 3-1/2 dozen
Ingredients
- 1 tablespoon olive oil
- 3 tablespoons finely chopped onion
- 4 garlic cloves, coarsely chopped
- 1 can (15 ounces) tomato puree
- 1 tablespoon minced fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- TORTELLINI:
- 2 large eggs
- 2 tablespoons 2% milk
- 2/3 cup seasoned bread crumbs
- 1 teaspoon garlic powder
- 2 tablespoons grated pecorino Romano cheese
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon salt
- 1 package (12 ounces) refrigerated prosciutto ricotta tortellini
- Cooking spray
Directions
- In a small saucepan, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender, 3-4 minutes. Stir in tomato puree, basil, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, 10 minutes. Keep warm.
- Meanwhile, preheat air fryer to 350°. In a small bowl, whisk eggs and milk. In another bowl, combine bread crumbs, garlic powder, cheese, parsley and salt.
- Dip tortellini in egg mixture, then in bread crumb mixture to coat. In batches, arrange tortellini in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4-5 minutes. Turn; spritz with cooking spray. Cook until golden brown, 4-5 minutes longer. Serve with sauce; sprinkle with additional minced fresh basil.
Nutrition Facts
1 appetizer: 38 calories, 1g fat (0 saturated fat), 9mg cholesterol, 96mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 1g protein.
