Toasted Agnelotti

1: Preheat air-fryer at 350 F.

2: Beat 2 eggs with milk and set aside.

3: Mix breadcrumbs with Parmigiano Regiano and salt.

4: Dredge each frozen Agnelotti into the flour, the egg mixture, and then the breadcrumbs mixture; repeat the same process for all of them; line them on parchment paper and generously spray olive oil on both sides.

5: Air-fry in a single layer for 10 minutes, flipping once halfway through.

6: Finish with more Parmigiano Reggiano, basil chiffonade, serve with marinara sauce, dip in and live your best life!