Toasted Air Fryer Ravioli (Printable Version)
# What You'll Need:
→ For serving
01 -
½ cup marinara sauce
→ Breading
02 -
1 teaspoon Italian seasoning
03 -
½ cup parmesan cheese, finely grated
04 -
2 large eggs
05 -
½ cup breadcrumbs
→ Main
06 -
12 oz fresh ravioli, found in the fridge section
# How to Make It:
01 -
Lay out the crunchy ravioli on a plate and pair them up with warm marinara or whatever dip you like.
02 -
Toss the coated ravioli in the air fryer. Make sure they’re in one layer. Cook them for 6 or 7 minutes till you see them get puffed and golden. Flip them about halfway through if you think they need it.
03 -
Crank your air fryer up to 380°F and let it heat for 5 minutes first.
04 -
Move the breaded ravioli to a dish and spray a little olive oil on both sides to get them crispy.
05 -
Set up your breading station: lay out bowls for ravioli, eggs, and breadcrumb mix. Dunk each ravioli in the egg, then roll it really well in the breadcrumb blend so it’s fully covered.
06 -
Crack the eggs in one bowl and beat them. Mix breadcrumbs, grated parmesan, and Italian herbs together in another bowl and give it a stir so everything is mixed up.
# Additional Tips:
01 -
Stick extra crispy ravioli in a container with a tight lid and pop in the fridge for up to 4 days.
02 -
Heat them back up in the air fryer at 380°F till they’re hot and crisp again.
03 -
If you want to prep ahead, freeze breaded ravioli on a tray, then toss them in a zip bag when solid. Keep up to 3 months. No need to thaw—just air fry at 380°F for 7 or 8 minutes, straight from the freezer.