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Crispy Fried Tortellini with Pesto Mayo
- Category: Comfort |
Golden, crunchy, and utterly irresistible, this Crispy Fried Tortellini with Pesto Mayo makes a quick snack, starter, or dinner that’s packed with flavour.
SERVES
4
COOKING TIME
10 mins
DIFFICULTY
simple
Can I use this tortellini recipe for meal prep?
Yes – cooked tortellini can be stored in an airtight container in the fridge for 2–3 days. Keep the pesto mayo separate until ready to eat to maintain its texture and flavour.
Can I use frozen tortellini?
Absolutely – just thaw the tortellini first or cook them straight from frozen according to the packet instructions before frying for crispiness.
Can I make this recipe vegetarian or vegan?
Yes – use cheese tortellini for a vegetarian option, and swap the pesto mayo for a plant-based version to make it vegan-friendly.
How can I make this an easy snack?
Fry small batches of tortellini and serve with a dipping bowl of pesto mayo. They’re perfect for quick bites, party snacks, or a light lunch.
Can I bake the tortellini instead of frying?
Yes – toss the cooked tortellini in a little oil and bake at 200°C (180°C fan / 390°F) for 10–15 minutes until golden and crispy.
What dips go well with crispy tortellini?
Pesto mayo is delicious, but you can also serve with tomato salsa, garlic aioli, or a spicy sriracha mayo for extra flavour.
Method
Step 1
Bring a large pan of salted water to the boil over a medium heat and cook the tortellini according to the packet instructions. Drain immediately and transfer to a baking tray lined with kitchen paper to dry completely.
Step 2
Once dry, transfer to a bowl and toss together with the olive oil, and then sprinkle over the Parmesan and some seasoning, making sure the tortellini are well coated.
Step 3
Transfer to the air fryer and cook at 220°C for 8–10 minutes, shaking the basket half way through the cooking time.
Step 4
While the tortellini cook, combine the pesto mayo ingredients in a small bowl. Once the tortellini are cooked, transfer them to a serving dish and serve immediately with the pesto mayo.
Ingredients
300g fresh or frozen tortellini (I like a cheese based one)
2 tbsp olive oil
80g Parmesan, finely grated
salt and pepper, to taste
Pesto mayo:
3 tbsp basil pesto
100ml light mayo
juice of 1/2 lemon
