Air Fryer Tortellini With Marinara Sauce
32 min
|
easy
Recipe by Eunice
Introduction
Crispy, cheesy air fryer tortellini is my no-fuss answer to a back to school snack, a party app, or a game night nibble.
Think St. Louis toasted ravioli vibes, but lighter and faster in the air fryer, with a garlicky Parmesan breadcrumb crunch that begs for warm marinara on the side.
Ingredients (4 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients for the Tortellini:
- 10 oz refrigerated cheese tortellini refrigerated cheese tortellini 10 oz
- ½ cup plain panko breadcrumbs panko breadcrumbs 1 oz
- 2 large eggs, beaten large eggs 2 ct
- ½ cup Italian-seasoned breadcrumbs Italian-seasoned breadcrumbs 1.67 oz
- ¼ cup Parmesan cheese, grated Parmesan cheese 0.71 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
Ingredients for the Marinara Dipping Sauce:
- 1 cup store-bought marinara sauce marinara sauce 8 oz
How to Make Air Fryer Tortellini With Marinara Sauce
-
Preheat and set up
Preheat the air fryer to 375 F for at least 5 minutes so the coating sets on contact.
Beat the eggs in a shallow bowl.
In a separate bowl, combine panko, Italian breadcrumbs, Parmesan, garlic powder, salt, and black pepper.
-
Quick-cook the tortellini
Bring a pot of well salted water to a boil and cook the refrigerated tortellini for 2 minutes to set the pasta and warm the filling.
Drain well, then spread on a towel and pat completely dry so the breading sticks and crisps.
-
Bread the tortellini
Dip dried tortellini into the beaten eggs, letting excess drip off.
Press each piece into the breadcrumb mixture until fully coated and gently shake off loose crumbs.
Let the coated tortellini rest on a rack for 5 minutes to hydrate the crumbs and prevent shedding.
-
Air-fry in batches
Lightly mist the preheated basket with oil, then arrange tortellini in a single layer without crowding.
Spray the tops lightly with oil so the crumbs toast evenly.
Air-fry for 7 to 9 minutes, flipping at the 4 minute mark, until deep golden and crisp.
Repeat with remaining batches, keeping cooked pieces on a rack so they stay crunchy.
-
Warm the marinara
Heat the marinara in a small saucepan over low until steamy, or microwave in 30 second bursts, stirring once.
-
Serve
Pile the hot tortellini on a platter and serve immediately with warm marinara for dipping.
Substitutions
- Panko -> Plain breadcrumbs
- Plain breadcrumbs give a finer, more uniform crust that still crisps up nicely, with a slightly less jagged crunch but great seasoning carry.
- Parmesan -> Pecorino Romano
- Pecorino brings a saltier, sharper bite that punches through the rich cheese filling and toasts beautifully in the crumb mix.
- Marinara sauce -> Arrabbiata or marinara plus a pinch of chili flakes
- A spicy sauce adds heat that cuts through the fried coating and makes each bite feel brighter without changing texture.
Tips
- Preheat the basket
- A hot basket jump-starts browning so the coating crisps before the pasta overcooks.
- Dry like you mean it
- Any surface moisture on the tortellini will steam and loosen the breading, so pat dry thoroughly before dipping in egg.
- Rest the breaded pasta
- A 5 to 10 minute rest lets the crumbs hydrate and cling, which prevents bare spots and keeps the coating from flaking off in the basket.
- Light oil mist is your friend
- Use a pump spray to lightly coat both sides for even color without sogginess, and avoid heavy aerosol propellants that can gum up the coating.
- Batch smart and keep airflow
- Crowding kills crunch, so cook in single layers and use a rack for finished pieces instead of stacking so steam dissipates.
- Flavor boost in the crumbs
- Taste the breadcrumb mix and adjust salt and garlic powder to your liking, and add a pinch of smoked paprika if you want a warmer, slightly smoky finish.
Nutrition Facts *
| Energy | 472 | kcal |
|---|---|---|
| Protein | 20 | g |
| Total Fat | 10 | g |
| Carbohydrates | 73 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Do I have to boil the tortellini first?
- A brief 2 minute boil is the most reliable way to cook the pasta and warm the cheese so you get a creamy center by the time the coating browns.
- Why is my coating falling off?
- The tortellini were likely too wet or you handled them too soon, so dry them thoroughly and let the breaded pieces rest on a rack before air frying.
- They are not getting crispy enough, what now?
- Preheat longer, give a light oil mist on both sides, avoid overcrowding, and add 1 to 2 more minutes at 375 F, flipping once.
- Can I use frozen tortellini?
- Yes, boil from frozen for 2 to 3 minutes, drain and dry well, then bread and air fry as directed.
- Can I bake instead of air fry?
- Bake on a greased rack set over a sheet pan at 400 F for 12 to 15 minutes, flipping once and misting lightly with oil for color.
- How do I reheat leftovers without losing crunch?
- Reheat in the air fryer at 350 F for 3 to 4 minutes so the coating re-crisps and the center warms without drying.
Serving Suggestions
Hot from the basket, shower with a little extra grated Parmesan and a squeeze of lemon for a bright, salty pop.
If you want it NYC-bold, stir a spoonful of sofrito and a pinch of crushed red pepper into your marinara and pour a glass of Chianti to match the cheesy, toasty vibe.
More pairings:
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