CRISPY AIR FRYER TORTELLINI W/ PESTO AIOLI

In a large pot, add water and bring to a boil. Once boiling, cover the tortellini with boiling water, and let sit until softened (~5 minutes). Drain and gently blot the tortellini with paper towels to dry.
Preheat the air fryer to 350F.
In a medium bowl, combine the panko breadcrumbs, parmesan cheese, garlic powder, Italian seasoning, cayenne, and salt, and mix well.
Put the all-purpose flour into a separate small bowl, and do the same with the beaten eggs.
Set up a dredging station with the tortellini, flour, beaten eggs, and panko breadcrumb mixture.
Working in batches, dredge the tortellini in the flour, then dip into the eggs, and then dredge in the panko breadcrumb mixture to completely coat all sides.
Lightly spray the air fryer basket with olive oil. Place the coated tortellini in the basket of the air fryer, making sure not to overcrowd.
Lightly spray the tops of the tortellini with olive oil spray.
Air fry at 350F for 9-12 minutes, flipping halfway through, until golden and crispy (you may need to add more time until the outside is crispy to your liking).
While the tortellini are in the air fryer, make the pesto aioli. In a small bowl, whisk together the mayo, pesto, garlic, lemon juice, salt, and pepper until combined.
Remove the tortellini from the air fryer and serve with pesto aioli.
Enjoy!