Air Fryer Toasted Ravioli
Crispy golden ravioli coated in Italian breadcrumbs and Parmesan cheese, air fried to perfection. Serve with warm marinara sauce for an irresistible appetizer ready in just 25 minutes!
Ingredients
- 1 10- ounce package ravioli fresh or frozen, thawed; cheese or meat-filled
- 2/3 cup Italian seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 2 large eggs lightly beaten
- Cooking spray as needed
- 1 cup marinara sauce warmed, for serving
Instructions
- Prepare the Coating Stations
- In a shallow bowl, combine Italian seasoned breadcrumbs, grated Parmesan cheese, Italian seasoning, and salt. Mix well with a fork.
- In a second shallow bowl, whisk the eggs until completely blended and uniform in color.
- Arrange your stations in order: ravioli, egg wash, breadcrumb mixture.
- Coat the Ravioli
- Dip one ravioli at a time into the beaten eggs, ensuring the entire surface is coated. Let excess egg drip off.
- Place the egg-coated ravioli into the breadcrumb mixture and press gently on both sides to ensure the coating adheres well.
- Repeat until all ravioli are coated. Place coated ravioli on a plate without stacking.
- Air Fry the Ravioli
- Preheat air fryer to 350°F.
- Arrange coated ravioli in the air fryer basket in a single layer without overlapping. Work in batches if necessary.
- Spray ravioli generously with cooking spray.
- Air fry at 350°F for 6 minutes until golden brown and crispy.
- Serve
- Remove ravioli from air fryer immediately and transfer to a serving platter.
- Serve warm with marinara sauce for dipping. Garnish with fresh basil if desired.
Notes
Frozen Ravioli: Thaw overnight in refrigerator for best results. Pat dry with paper towels before coating. Can cook from frozen by adding 2-3 extra minutes to cooking time.
Oven Method: Preheat oven to 400°F. Arrange coated ravioli on a parchment-lined baking sheet in a single layer. Spray with cooking spray. Bake 10-15 minutes, flipping halfway through.
Storage: Store cooked ravioli in an airtight container in refrigerator for up to 3 days. Reheat in air fryer at 350°F for 3-5 minutes or in oven at 375°F for 10-15 minutes.
Make-Ahead: Coat ravioli up to 4 hours ahead and refrigerate. Or freeze uncoated ravioli on a baking sheet, then transfer to freezer bag for up to 2 months.
Variations: Add 1/2 teaspoon red pepper flakes for spicy version, use panko breadcrumbs for extra crunch, or add lemon zest for brightness.
Tips: Don't skip the cooking spray for golden color. Don't overcrowd the air fryer basket. Serve immediately for best crispiness.
Oven Method: Preheat oven to 400°F. Arrange coated ravioli on a parchment-lined baking sheet in a single layer. Spray with cooking spray. Bake 10-15 minutes, flipping halfway through.
Storage: Store cooked ravioli in an airtight container in refrigerator for up to 3 days. Reheat in air fryer at 350°F for 3-5 minutes or in oven at 375°F for 10-15 minutes.
Make-Ahead: Coat ravioli up to 4 hours ahead and refrigerate. Or freeze uncoated ravioli on a baking sheet, then transfer to freezer bag for up to 2 months.
Variations: Add 1/2 teaspoon red pepper flakes for spicy version, use panko breadcrumbs for extra crunch, or add lemon zest for brightness.
Tips: Don't skip the cooking spray for golden color. Don't overcrowd the air fryer basket. Serve immediately for best crispiness.