Photo: Claire Lower The air fryer is the perfect appliance for the discerning stoner. It’s speedy, with a super quick pre-heat time, and every single frozen treat I’ve put into it comes out crispier than its microwaved—or even baked!—counterparts. Pizza rolls, french fries, frozen egg rolls: All come out of the air fryer golden, hot, and munch-able. Most foods of this nature can be tossed, without further futzing or preparation, into the air fryer’s basket or tray, then removed 10-15 minutes later with excellent results. This is mostly due to the large amount of fat and water present in such snacks, which is—conversely—why tossing a handful of frozen tortellini into the air fryer doesn’t work out that well. I mean, tortellini that’s air fried from a frozen or refrigerated state isn’t terrible. It’s just dry, with a shiny, bland, cracker-like exterior. It’s almost pleasing, especially if you dip it in tomato sauce, but I wanted something closer to the cheese-crusted fried pasta pocket you’d find on the menu at a sports bar or mid-level sit-down eatery. I did not, however, want to get an egg wash involved. To me, a good air fryer recipe is all about ease. I want to chuck it in, wait no more than 15 minutes, then put it in my mouth. And while I’m sure the many recipes I saw for “air fried ravioli/tortellini” that involve a three-step breading process taste just fine, they’re not in alignment with my air fryer philosophy. Luckily, I […]