Air Fryer Toasted Ravioli (Print Version)
# Ingredients:
→ Main
01 -
12 oz fresh ravioli, refrigerated
→ Breading
02 -
2 large eggs
03 -
½ cup breadcrumbs
04 -
½ cup parmesan cheese, finely grated
05 -
1 teaspoon Italian seasoning
→ For serving
06 -
½ cup marinara sauce
# Instructions:
01 -
In one bowl, whisk together eggs. In a separate bowl, combine breadcrumbs, grated parmesan, and Italian seasoning until well mixed.
02 -
Arrange a breading station with ravioli, whisked eggs, and breadcrumb mixture. Dip each ravioli first in egg, then dredge thoroughly in breadcrumb mixture, ensuring even coating.
03 -
Transfer coated ravioli to a plate and lightly spray both sides with olive oil cooking spray.
04 -
Set air fryer to 380°F and preheat for 5 minutes.
05 -
Place breaded ravioli in a single layer in the air fryer basket. Cook for 6–7 minutes until golden and puffed, turning once if needed.
06 -
Transfer crisp ravioli to a serving dish and present with warmed marinara sauce or preferred dip.
# Notes:
01 -
Leftover breaded ravioli can be refrigerated in an airtight container for up to 4 days.
02 -
Reheat by air frying at 380°F for a few minutes until hot.
03 -
For make-ahead, freeze breaded ravioli on a baking tray, transfer to a sealed bag once frozen, and store for up to 3 months. Air fry directly from frozen at 380°F for 7–8 minutes.