Recipes

Air Fried Crispy Cheese Tortellini with Dipping Sauce Trio

This fun, flavorful recipe will make a believer out of anyone who doesn’t already own an air fryer. With a simple egg wash and herby breadcrumbs, In just a matter of minutes, our Cheese Tortellini crisp up perfectly—and beg to be dipped in pesto, marinara, and garlic sauces.

Ingredients

1 package Armanino Cheese Tortellini (1 pound)
1 cup fine breadcrumbs
½ cup grated parmesan, plus more for garnish
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp kosher salt
3 large eggs, lightly beaten
marinara, purchased or homemade

Creamy Garlic Parmesan Sauce

3 tbsp Armanino Creamy Garlic Sauce
½ cup mayonnaise
2 tbsp grated parmesan
1 tbsp red wine vinegar
½ tsp kosher salt
1 tsp coarsely ground black pepper
¼ tsp crushed red pepper flakes

Creamy Pesto Sauce

¼ tsp sour cream
¼ cup mayonnaise
¼ cup Armanino Basil Pesto Sauce
1 tbsp grated parmesan

Directions

For the tortellini: cover the tortellini with boiling water for 5 minutes. Drain well then turn out onto a paper towel lined sheet pan and gently blot dry.
Preheat the air fryer to 350°F.
In a shallow pan, combine breadcrumbs, parmesan, garlic powder, Italian seasoning and salt.
In a separate shallow bowl, beat the eggs.
Place a handful of tortellini in the beaten eggs, making sure to coat well and shaking off excess. Place in the breadcrumb mixture, coving and then lightly tossing to fully coat. Place on a sheet pan. Continue with the remaining tortellini.
Working in batches as needed, place the bread crumbed tortellini in a single layer in the air fryer basket, and cook for 8-10 minutes, flipping the tortellini halfway through, until crispy and golden brown. Keep an eye on the tortellini – depending on your air fryer model it may need more or less time.
Remove from the air fryer and continue with the remaining tortellini.
Pile the crispy tortellini onto a large serving platter, garnish with a sprinkle of grated parmesan and serve hot with the dipping trio of creamy pesto, cream garlic parmesan and marinara sauces.
For the creamy pesto sauce: whisk all the ingredients together and garnish with a spoonful of pesto sauce. Can be made several days ahead and refrigerated.
For the creamy garlic sauce: whisk all the ingredients together. Can be made several days ahead and refrigerated.