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
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 to 5 minutes. Turn; spritz with cooking spray. Cook until golden brown, 4 to 5 minutes longer. Serve with sauce; sprinkle with additional minced fresh basil.
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.
TOTAL TIME: Prep: 25 min. Cook: 10 min.
YIELD: about 3-1/2 dozen.
1 appetizer: 38 calories, 1g fat (0 saturated fat), 9mg cholesterol, 96mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 1g protein.