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Air Fryer Crumbed Agnolotti with Two Sauces - Crispy, Golden, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Agnolotti (fresh or refrigerated, 1–1.5 pounds). Cheese-filled is classic; meat or mushroom also work.
  • All-purpose flour (1/2 cup)
  • Eggs (3 large)
  • Panko breadcrumbs (1.5 cups) – for extra crunch
  • Italian-style breadcrumbs (1/2 cup) – flavor and color
  • Grated Parmesan (1/2 cup), plus more for serving
  • Garlic powder (1 teaspoon)
  • Onion powder (1/2 teaspoon)
  • Smoked paprika (1/2 teaspoon)
  • Kosher salt and black pepper
  • Olive oil spray or neutral oil spray
  • Crushed tomatoes (1 cup) or a good marinara
  • Fresh basil (a small handful), chopped
  • Olive oil (1 tablespoon)
  • 1 small garlic clove, finely grated
  • Pinch of red pepper flakes (optional)
  • Salt and pepper
  • Mayonnaise (1/2 cup)
  • 1 small garlic clove, finely grated
  • Lemon zest (1/2 teaspoon) and juice (1–2 teaspoons, to taste)
  • Grated Parmesan (2 tablespoons)
  • Olive oil (1 teaspoon)
  • Salt and pepper

Method
 

  1. Prep the agnolotti. If using fresh or refrigerated agnolotti, keep them cold so they’re firm and easy to bread. Do not pre-boil.
  2. Set up your breading station. Bowl 1: flour seasoned with 1/2 teaspoon salt and a few grinds of pepper. Bowl 2: beaten eggs. Bowl 3: panko, Italian breadcrumbs, Parmesan, garlic powder, onion powder, smoked paprika, 1/2 teaspoon salt, and pepper.
  3. Coat each piece. Dust agnolotti in flour, shake off excess, dip in egg, then press into the crumb mixture. Set on a tray. Repeat. For extra crunch, press crumbs on firmly so they adhere.
  4. Preheat the air fryer. 380°F (193°C) for 3–4 minutes. A warm basket helps crisping.
  5. Load the basket. Lightly spray the basket and the crumbed agnolotti with oil. Arrange in a single layer with space between pieces. Work in batches.
  6. Air fry. Cook at 380°F for 6–8 minutes, flipping halfway and spraying again lightly. They’re done when golden brown and crisp. Thicker or larger agnolotti may need another minute.
  7. Make the tomato-basil sauce. In a small saucepan or skillet, heat olive oil over medium-low. Add garlic and cook 30 seconds. Stir in crushed tomatoes, basil, red pepper flakes, salt, and pepper. Simmer 5 minutes to meld. Taste and adjust seasoning.
  8. Make the lemon-parmesan aioli. In a bowl, mix mayo, garlic, lemon zest and juice, Parmesan, olive oil, salt, and pepper. Add a splash of water if you prefer it slightly thinner for dipping.
  9. Serve. Pile the agnolotti on a platter. Sprinkle with extra Parmesan and a little chopped basil or parsley. Serve with both sauces on the side for dipping.