1 family-size bag of tortellini (e.g., Rana brand)
Freshly grated Parmesan cheese
Olive oil
Italian seasoning blend (e.g., Blackstone Tuscan Herb)
4–6 vine tomatoes (use 6 if they’re small)
½ white onion, roughly chopped
2–3 garlic cloves
1 container mascarpone cheese
1 tablespoon sugar
1 handful fresh basil leaves
Chopped parsley (optional, for garnish)
Directions
Heat your griddle to medium-high and set the air fryers to high.
Slice the tomatoes in half. Drizzle 2 to 3 tablespoons of olive oil on the griddle, then add the tomatoes, onion, and garlic. Cover with a dome and cook for about 5 minutes or until the vegetables have blistered on one side. Flip them and cover again to cook the other side.
While the vegetables are cooking, place the tortellini in a large mixing bowl. Drizzle with about ¼ cup of olive oil. Add ½ cup of freshly grated Parmesan cheese and Italian seasoning to taste. Toss everything together to coat the tortellini evenly.
Transfer the seasoned tortellini to the air fryer basket. Cook for 15 to 17 minutes, shaking the basket every 5 minutes for even crisping. The tortellini are done when they’re deeply golden and crispy. Transfer them to a serving platter and garnish with additional Parmesan cheese and chopped parsley, if using.
Once the vegetables are nicely blistered, remove them from the griddle and place them in a blender. Add the mascarpone cheese, sugar, basil, and additional seasoning. Blend until smooth and creamy. Transfer the sauce to a bowl.
Serve the crispy tortellini with the creamy marinara for dipping. Enjoy warm.
