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Craving that crunchy ravioli appetizer from your favorite restaurant? Pop these in the air fryer and you'll have a golden, crispy outside but melty, cheesy middle. You barely need oil, prep is quick, and folks go wild for them at family hangouts or movie marathons.
Last time I made these for a game day, they vanished before any other treats hit the table. Now my friends keep asking for them and my kids dunk 'em in sauce like it's a sport.
Tasty Ingredients
- Eggs: Makes the coating stick to each ravioli. Go for large eggs without any cracks so you get the best crunch
- Fresh ravioli from the refrigerated section: They crisp up perfectly in the air fryer. Pick a filling you love—cheesy or meaty. Look for nice plump ones with smooth dough
- Breadcrumbs: Gives that crunchy shell. Traditional or panko both work I’m a panko fan for extra crunch. Use softer fresh crumbs for a lighter bite
- Parmesan cheese, grated: Adds a salty kick and tons of flavor. Grab fresh if you can but pre-grated is fine if you’re in a rush
- Italian seasoning: Adds that classic herby flavor. Get one without salt so your snack doesn’t get too salty
- Marinara sauce for dipping: Grab your favorite jarred tomato sauce or whip up a quick homemade one. Check for lots of herbs and simple ingredients
Easy Steps
- Serve with Marinara:
- When the ravioli finish up, move them to a plate right away. Dip in warm marinara or your favorite sauce and dig in
- Cook Until Golden:
- Pop the tray in at 380 F. Let them cook for about six to seven minutes until they’re golden and the pasta gets a little puffy. Like your ravioli extra crispy? Leave them in for a minute or so more. Flipping isn't needed unless your air fryer cooks unevenly
- Air Fry the Ravioli:
- Spray both sides quick with a little olive oil spray for that even color. Preheat your fryer to 380 F for five minutes. Cook in batches if you need to. Spread out the ravioli so they're not on top of each other so everyone gets crispy
- Bread the Ravioli:
- Toss a few ravioli at a time in the egg so they're totally coated. Let any extra drip off. Press into the crumbs and parmesan so every bit gets a cover. Gently press to help the coating stick. Put each finished ravioli on a clean plate
- Set Up the Breading Station:
- Beat the eggs in a medium bowl until nice and smooth. Mix breadcrumbs, parmesan, and Italian seasoning in another bowl so it’s all even. Keeps things tidy and you won't get sticky fingers
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Fresh ravioli changes the game. I tried frozen once and honestly it just wasn't as crisp and tasty. This always takes me back to hanging out at my mom's, passing around snacks and dipping in her homemade sauce before Sunday dinner.
How to Store
Keep leftover cooked ravioli in a sealed container in the fridge—good for three or four days. Reheat them in the air fryer at the same temp for a few minutes and they’ll crisp up again. If you want, freeze breaded but uncooked ravioli on a tray, then toss into a freezer bag—keeps up to three months. Just pop frozen ravioli right into the air fryer, add a minute to the cook time, and you’re set.
Swaps You Can Make
Any filled fresh pasta your gang likes will work here. Tortellini is awesome too. Use gluten-free breadcrumbs instead of regular or swap pecorino romano for the parmesan. For a spicy twist, sprinkle some red pepper flakes into your breadcrumb mix.
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Party Serving Ideas
These make killer party bites. Pile ‘em with other dips like garlic aioli or pesto. Toss a few crispy ravioli over a giant Italian salad for a crouton upgrade. Surprise everyone each time by using different ravioli flavors.
Playful Tradition
This snack takes its cue from St. Louis style toasted ravioli—basically Italian pasta, but fried up to eat by hand. That version gets deep fried, but the air fryer makes it lighter and just as crunchy. Forget the mess and enjoy a fun classic any night at home.
I once forgot the oil spray and got a batch of pale ravioli—not nearly as craveable. Don’t skip that part!
Common Questions
- → Why does ravioli stick in the air fryer, and what fixes it?
Spray both sides of your ravioli with olive oil and lay them out flat—not stacked—before you start. This way, they’ll brown up nicely and won’t stick.
- → Will frozen ravioli work, or do I need fresh?
You can totally use frozen ravioli. Just dip and coat them like usual, toss them in at 380°F for 7-8 minutes straight from the freezer.
- → What makes the breading extra crispy?
Panko is your best bet if you want super crunch, but any classic or herbed breadcrumb mix will get the job done with more flavor.
- → How do I keep leftovers fresh and crispy?
Put leftover ravioli in a sealed container in the fridge for four days at most. When you want more, air fry at 380°F for a few minutes and they’ll crisp right back up.
- → Any good dips other than marinara?
Try dunking in pesto, ranch, or a creamy garlic sauce. Alfredo or any flavored aioli is also super tasty with these.