Parmesan Crusted Tortellini

Directions

1. In a shallow bowl add flour and toss in tortellini. In a separate shallow bowl, whisk eggs and add floured pasta. In a final bowl, combine panko, parmesan, spices, salt and pepper and coat the egged pasta. Place in a pre-heated air fryer at 400 degrees for 5-8 minutes until browned and crispy. Serve with marinara sauce.
2. Preheat oven to 400 degrees. Place the garlic on a sheet pan, drizzle with Fustini's olive oil and season with salt and pepper. Roast in the hot oven until brown and soft, 20-25 minutes. When cool enough to handle, cut the garlic in half and squeeze out the roasted meats.
3. Heat the butter and Fustini's Sage and Wild Mushroom olive oil in a large stockpot over medium-high heat. When hot, add the mushrooms and cook until most of the moisture is gone 10-12 minutes, stirring frequently. Add the onion and continue cooking until soft, another 3-5 minutes. Add the roasted garlic, tomatoes, and a pinch of brown sugar and a pinch of salt and bring to a simmer. Turn the heat as low as it can go and continue cooking 2-3 hours or until the sauce thickens. Stir occasionally.