Air Fryer Tortellini with Prosciutto
This is my take on fried tortellini. Air-fryer Italian street food recipes, like this one, are crunchy, gooey good. For the sauce, use the best quality tomatoes you can find. —Angela Lemoine, Howell, New Jersey
Total TimePrep: 25 min. Cook: 10 min./batch
Makesabout 3-1/2 dozen
- 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
- 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
- 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 in greased 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.
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