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Air fryer tortellini pops out perfectly crunchy every time and disappears before you know it! I always pull these out on movie nights or for watching sports with friends and they’re gone in a flash. There’s barely any prep—just toss a few things together and dunk them in some tasty marinara.
This started as a quick snack for my kids instead of giving them chips. It was an instant hit. Now they ask for them weekly, especially in their lunchboxes or as an after-school treat.
Tasty Ingredients
- Cooking spray: makes sure nothing gets stuck and the outsides turn extra crisp—pick one that doesn't have any weird flavors
- Grated Parmesan cheese: adds that deep, nutty tang—freshly grated gives the most pop
- Salt: just a pinch brings every flavor forward—sea salt or kosher is ideal
- Italian seasoning: packs in bold herby flavors—look for oregano and basil to really stand out
- Garlic powder: gives the tortellini a rich, savory layer—a fine, fresh powder sticks best
- Olive oil: helps with browning and flavor—extra virgin is the way to go
- Refrigerated cheese or prosciutto tortellini: the main star—pick some with a nice chewy bite and fresh filling
Simple Steps
- Serve and Dip:
- Dish up those hot, crispy tortellini right away and dunk in your favorite marinara for extra zing. The crunch hits best fresh from the fryer.
- Keep Warm:
- Move each batch to an oven set at ninety five degrees Celsius. They’ll stay toasty and crisp as you fry the rest.
- Air Fry in Batches:
- Lay the seasoned tortellini flat in the basket—don’t pile them up. Work in sections if you need. Cook for eight to ten minutes, toss or shake them halfway, and pull them out when golden and snappy.
- Preheat and Spray the Air Fryer:
- Crank your air fryer up to one ninety Celsius. Spritz the basket with cooking spray—this keeps sticking at bay and helps them fry evenly.
- Season the Tortellini:
- Put the drained tortellini back into the bowl. Drizzle with olive oil and toss with garlic powder, salt, Italian seasoning, and Parmesan. Use a spatula to make sure each one’s covered in flavor.
- Prepare the Tortellini:
- Fill a big bowl with tortellini and cover with hot water from the kettle. Wait three minutes so they soften a little but don’t get mushy. Drain super well so there’s no water left behind.
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Frying the tortellini like this totally changed things for me. My top tip is to pile on the Parmesan—it melts into the cracks and gives the best flavor. A favorite memory: I showed my cousin how to do this for her first holiday get-together, and her friends couldn't stop grabbing more.
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How to Store
Pop leftover tortellini in a sealed container and stash them in the fridge for up to three days. To bring the crunch back, toss them in the air fryer at one eighty Celsius for three minutes. Skip the microwave, though—it makes them soggy.
Swap Options
No cheese tortellini? Use the spinach kind or whatever’s in your fridge. Out of Italian seasoning? Try dried basil and oregano with a little crushed red pepper. For dairy free folks, grab some vegan Parmesan instead.
Ways to Serve
They’re awesome with a veggie tray and some dip or pile them on a party platter with sauces like ranch, pesto, and marinara. Sometimes I even throw leftovers in salads for extra crunch, kind of like croutons.
Frequently Asked Questions
- → What kind of tortellini should I buy?
Fresh cheese or prosciutto tortellini from the fridge section work best because they crisp up great and keep their shape.
- → Why boil tortellini before air frying?
Letting the pasta soak in hot water softens it up so you don't get a tough middle once it's air fried.
- → Is it okay to try other seasonings?
Go for it—swap in your go-to dried herbs, some chili flakes, or even a pinch of smoked paprika for a new spin.
- → How can I make sure they stay crisp until serving?
Slide finished tortellini into a warm oven (about 95°C) so they stay hot and keep their crunch as you finish the rest.
- → What's good for dipping?
Marinara is always a win, but pesto, a creamy garlic dip, or a zingy aioli work awesome too.