Ingredients
1 tablespoon olive oil3 tablespoons finely chopped onion4 garlic cloves, coarsely chopped1 can (15 ounces) tomato puree1 tablespoon minced fresh basil1/4 teaspoon salt1/4 teaspoon pepperTORTELLINI:2 large eggs2 tablespoons 2% milk2/3 cup seasoned bread crumbs1 teaspoon garlic powder2 tablespoons grated pecorino Romano cheese1 tablespoon minced fresh parsley1/2 teaspoon salt1 package (12 ounces) refrigerated prosciutto ricotta tortelliniCooking spray
Preparation
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.
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.
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, 4-5 minutes. Turn; spritz with cooking spray. Cook until golden brown, 4-5 minutes longer. Serve with sauce; sprinkle with additional minced fresh basil.
