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Air fryer tortellini turn out super crunchy and are such a crowd-pleaser. I throw these together on game days or movie nights and they're always gone fast. You just need a couple ingredients and they're awesome with a bowl of marinara for dipping.
One day my kids asked for a change from usual chips and now they want these all the time, especially in their lunchboxes or as an after-school snack.
Tasty Ingredients
- Cheese or prosciutto tortellini from the fridge: this is your base, packed with cheesy or meaty flavor, so pick one with nice pasta and fresh filling
- Cooking spray: stops things from sticking and helps them crisp up, so get one without weird flavors
- Grated Parmesan: adds a deep nutty kick; freshly grated packs more punch
- Salt: sharpens all the tastes; sea or kosher works nicely
- Italian herbs: brings in a fresh herbal vibe; look for bold oregano and basil in your mix
- Olive oil: helps everything fry up golden and adds more flavor; extra virgin is best
- Garlic powder: makes it smell amazing; fine powder coats the pasta just right
Step-By-Step How-To
- Time to Dip and Eat:
- Dive in while they’re warm and crisp with your favorite marinara sauce on the side. Crunchiest right out of the fryer.
- Keep Batches Hot:
- Finished a batch? Keep them in the oven at ninety five Celsius so they don’t cool off while you finish the rest.
- Fry Up in Rounds:
- Lined up in a single layer in the basket, cook the tortellini for about eight to ten minutes. Don’t forget to give them a shake about halfway so they get golden super evenly. Work in a couple rounds if they don’t all fit.
- Heat Up Your Air Fryer:
- Turn your air fryer to one ninety Celsius. Spray the basket lightly so nothing sticks and they get that crisp coating.
- Add the Seasonings:
- Dump the drained tortellini back in your bowl. Put in the olive oil, garlic powder, Italian herbs, salt, and the Parmesan cheese. Toss gently so every tortellini gets coated all over.
- Soften Up Tortellini:
- Grab a big bowl, toss in tortellini, and pour over boiling water just to cover. Let them sit for three minutes until they just start to soften, then drain them well so there’s no water left.
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Getting these crispy in the air fryer totally changed things for me. Melty Parmesan is just unbeatable because it becomes part of the shell and makes each bite pop with flavor. One of my favorite times was teaching my cousin how to make these for her first big holiday get-together and everybody kept coming back for more.
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How to Store
Stash leftovers in a sealed container in your fridge for up to three days. To bring back the crunch, toss them in the air fryer for three minutes at one eighty Celsius. Try not to microwave or they’ll get soggy.
Swaps You Can Make
Switch up the cheese tortellini for spinach or any flavor that sounds good. If you’re out of Italian blend, mix your own with basil, oregano, and a pinch of chili flakes. Going dairy free? Grab vegan Parmesan instead.
Fun Ways to Serve
They go awesome with veggie platters and dips, or set them out as little bites with ranch, pesto, and marinara on the side. I’ve even tossed extras onto salads for a crunchy crouton feel.
Recipe FAQs
- → What kind of tortellini should I use?
Go for refrigerated cheese or prosciutto tortellini. They get the crispest and don’t fall apart in the air fryer.
- → Why do you dunk tortellini in boiling water first?
It softens up the pasta just enough so it cooks through. Skipping this makes ’em tough after air frying.
- → Can I switch up the seasoning?
Totally! Try your favorite dried herbs, some smoky paprika, or toss in a bit of chili flake for a kick.
- → What’s the trick to keeping these crunchy till serving?
Just pop the cooked tortellini in a warm oven, about 95°C, so they stay hot and snappy while you finish up the rest.
- → What dips go with these?
Marinara is classic (spicy or not), but you can dunk in pesto, creamy garlic, or a punchy aioli, too.