This crunchy, gooey-good air-fried tortellini is my take on Italian street food. For the sauce, use the best quality tomato puree you can find.
PREP: 25 MIN. • COOK: 10 MIN./BATCH • MAKES: ABOUT 3 ½ DOZEN
- 1 Tbsp. olive oil
- 3 Tbsp. finely chopped onion
- 4 garlic cloves, coarsely chopped
- 1 can (15 oz.) tomato puree
- 1 Tbsp. minced fresh basil
- ¼ tsp. salt
- ¼ tsp. pepper
- TORTELLINI
- 2 large eggs
- 2 Tbsp. 2% milk
- ⅔ cup seasoned bread crumbs
- 1 tsp. garlic powder
- 2 Tbsp. grated Pecorino Romano cheese
- 1 Tbsp. minced fresh parsley
- ½ tsp. salt
- 1 pkg. (12 oz.) refrigerated prosciutto ricotta tortellini
- Cooking spray
1. 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.
2. 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.
3. 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.
1 appetizer: 38 cal., 1g fat (0 sat. fat), 9mg chol., 96mg sod., 5g carb. (0 sugars, 0 fiber), 1g pro.
