Name: Crispy Air Fryer Ravioli
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Italian-American
Ingredients: 20 frozen ravioli (cheese, meat, or your favorite filling); ½ cup all-purpose flour; 2 large eggs; 2 tablespoons milk or water; 1½ cups Italian-seasoned breadcrumbs; ½ cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; ½ teaspoon salt; ¼ teaspoon black pepper; Cooking spray or olive oil spray; 1½ cups marinara sauce, warmed; Fresh basil leaves, for garnish (optional); Extra grated Parmesan cheese, for sprinkling (optional); Fresh parsley, chopped (optional)

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Get ready to fall in love with the easiest, crispiest, most addictive appetizer you’ll ever make – air fryer ravioli! Imagine pillowy cheese-filled ravioli transformed into golden, crunchy bites with a perfectly crispy exterior and a warm, melty center. These crispy air fryer ravioli are coated in seasoned breadcrumbs and cooked to perfection in your air fryer, delivering restaurant-quality toasted ravioli without any of the mess or calories of deep frying.

Air fryer ravioli has taken the internet by storm, and for good reason. They’re incredibly quick (ready in just 10 minutes!), require minimal ingredients, and taste absolutely incredible. The air fryer works its magic by circulating hot air around the breaded ravioli, creating that irresistible golden crunch on the outside while keeping the cheese filling perfectly gooey on the inside. It’s basically everything you love about fried food, but healthier and so much easier to make at home.

Whether you’re looking for a fun appetizer for game day, a quick after-school snack the kids will devour, an impressive party finger food, or just a creative way to use up that bag of frozen ravioli in your freezer, these crispy ravioli bites are your answer. Serve them with warm marinara sauce for dipping, and watch them disappear faster than you can make them. Trust me – once you try making ravioli in the air fryer, you’ll wonder why you ever boiled them in the first place!

History / Background

Air fryer ravioli is a modern twist on a beloved Italian-American classic: toasted ravioli, also known as “T-Ravs.” To understand this trendy air fryer recipe, we need to look at the fascinating history of its deep-fried predecessor.

Toasted ravioli was born in St. Louis, Missouri, in the 1940s, making it a proud Italian-American invention rather than a traditional Italian dish. The most popular origin story credits Charlie Gitto’s restaurant (originally known as Mama Campisi’s) on The Hill, St. Louis’s historic Italian neighborhood. According to legend, a chef accidentally dropped ravioli into hot oil instead of boiling water. Rather than waste the food, he breaded and served them, and customers absolutely loved the crispy result. Another version of the story credits Oldani’s restaurant with the creation. Regardless of which establishment truly invented them, toasted ravioli became a St. Louis staple and source of local pride.

Traditional toasted ravioli are breaded with Italian breadcrumbs, deep-fried until golden and crispy, dusted with Parmesan cheese, and served with marinara sauce for dipping. They became so popular in St. Louis that they’re served everywhere from casual sports bars to upscale Italian restaurants, and locals consider them an essential part of their food culture. For decades, if you wanted toasted ravioli outside of St. Louis, you either had to make them yourself or visit the city.

The air fryer revolution of the 2010s and 2020s changed everything. As air fryers became household staples and home cooks discovered they could achieve crispy, “fried” textures with minimal oil, creative recipe developers began adapting classic deep-fried foods for the air fryer. Toasted ravioli was a natural candidate for this transformation.

Air fryer ravioli maintains all the deliciousness of the original St. Louis version – that satisfying crunch, the warm melty cheese, the Italian seasoning – but makes it accessible to home cooks who don’t want to deal with a pot of hot oil or the extra calories and cleanup of deep frying. The air fryer method uses just a light coating of cooking spray instead of cups of oil, making these crispy ravioli a lighter option that you can feel better about serving to your family or enjoying as a regular snack.

Today, air fryer ravioli has become a Pinterest and social media sensation, with millions of home cooks discovering the magic of this simple recipe. It represents the best of modern home cooking: taking beloved restaurant and regional favorites and adapting them using current kitchen technology to make them easier, healthier, and more accessible. While toasted ravioli will always be a St. Louis treasure, air fryer ravioli has become a nationwide phenomenon that anyone with an air fryer can enjoy!

Why You’ll Love This Recipe

These crispy air fryer ravioli are about to become your new favorite go-to appetizer or snack, and here’s exactly why you’ll make them again and again: they deliver that irresistible golden, crunchy exterior and warm, gooey cheese center in just 10 minutes with minimal effort and a fraction of the oil used in traditional deep frying.

The genius of this recipe is how it transforms ordinary frozen ravioli (yes, frozen!) into something extraordinary. No fancy ingredients, no complicated techniques, no special skills required – just a simple breading process and your trusty air fryer. The result? Restaurant-quality toasted ravioli that taste like you spent hours making them from scratch, when in reality, you barely broke a sweat.

Here’s what makes this recipe absolutely irresistible:

Lightning fast – Ready in just 10 minutes from start to finish, perfect for last-minute entertaining or hungry kids
Healthier than deep-fried – Uses 80% less oil than traditional toasted ravioli while achieving the same crispy perfection
Foolproof and easy – Even kitchen beginners can nail this recipe on the first try
Uses frozen ravioli – No need to make fresh pasta or shop for special ingredients; grab whatever’s in your freezer
Minimal cleanup – No messy pot of oil or splatters to clean up, just your air fryer basket
Budget-friendly – A bag of frozen ravioli costs just a few dollars and feeds a crowd
Customizable – Works with any ravioli filling you love – cheese, meat, spinach, lobster, you name it
Perfect for meal prep – Bread them in advance and cook when needed, or cook and reheat for quick snacks all week
Kid-approved – Even picky eaters love these crunchy, cheesy bites
Party-perfect – Impressive enough for guests but easy enough for weeknight snacking
Versatile serving – Works as an appetizer, snack, side dish, or even a fun dinner with salad
No special skills needed – If you can dip things in egg and breadcrumbs, you can make these!

Ingredient Notes

Let’s break down the simple ingredients that make these crispy air fryer ravioli absolutely perfect:

Frozen Ravioli – The star of the show! You can use any type of frozen ravioli you love or have on hand. Cheese ravioli is the classic choice and what most people prefer, but meat-filled, spinach and cheese, mushroom, lobster, or any other variety works beautifully. I recommend using frozen ravioli rather than fresh because they hold up better during the breading and air frying process – they’re sturdier and less likely to burst open. Plus, frozen ravioli is inexpensive and always available. No need to thaw them first! Working with frozen ravioli straight from the freezer actually makes the breading process easier.

All-Purpose Flour – Creates the first layer that helps the egg wash stick to the ravioli. This step is crucial for achieving even coating and preventing bare spots. The flour creates a dry surface that the wet egg can grab onto. Substitution: You can skip the flour if you’re in a hurry, though the coating won’t be quite as even.

Eggs – Acts as the “glue” that makes the breadcrumb coating stick to the ravioli. The protein in eggs creates a binding layer that holds everything together during cooking. Room temperature eggs work best and mix more smoothly. Substitution: For a dairy-free or vegan option, use non-dairy milk or aquafaba (chickpea liquid) beaten until frothy.

Italian Breadcrumbs – This is where most of the flavor and crunch comes from! Italian-seasoned breadcrumbs already contain herbs, garlic, and sometimes cheese, giving your ravioli tons of flavor without extra work. The breadcrumbs toast beautifully in the air fryer, creating that golden, crispy exterior we’re after. Substitution: Use plain breadcrumbs and add your own Italian seasoning, garlic powder, and Parmesan. Panko breadcrumbs work too and create an even crunchier texture, though they’re not traditional.

Grated Parmesan Cheese – Mixed into the breadcrumb coating for extra savory, nutty flavor and helps the breadcrumbs brown beautifully. Real Parmesan cheese makes a noticeable difference here – avoid the shelf-stable stuff if possible and use freshly grated or quality pre-grated Parmesan. Substitution: Pecorino Romano, Asiago, or any hard Italian cheese works well.

Garlic Powder – Adds savory depth without the texture of fresh garlic, which could burn in the air fryer. Garlic powder distributes evenly throughout the breading for consistent flavor.

Italian Seasoning – A blend of dried herbs (typically oregano, basil, thyme, and rosemary) that gives these ravioli that classic Italian-American flavor profile. If your breadcrumbs are already well-seasoned, you might not need much additional seasoning.

Salt and Black Pepper – Essential for bringing all the flavors together and ensuring the coating isn’t bland. Don’t skip seasoning your breadcrumb mixture!

Cooking Spray or Olive Oil – A light coating of oil is essential for achieving that golden, crispy exterior in the air fryer. The oil helps the breadcrumbs brown and crisp up. You can use cooking spray for convenience or brush with olive oil for richer flavor.

Marinara Sauce (for serving) – The classic dipping sauce for toasted ravioli! Warm marinara sauce is traditional, but these are also amazing with Alfredo sauce, ranch dressing, garlic aioli, or pesto.

Equipment Needed

You’ll need just a few basic tools to make perfect crispy air fryer ravioli:

Air fryer – Obviously essential! Any size or brand works. Basket-style and oven-style air fryers both work perfectly for this recipe.
Three shallow bowls or plates – For your breading station (flour, egg, breadcrumbs)
Fork or whisk – For beating the eggs
Cooking spray or oil mister – For lightly coating the breaded ravioli before air frying
Tongs or a fork – For handling ravioli during the breading process and removing them from the air fryer
Baking sheet or large plate – For holding breaded ravioli before cooking
Small saucepan (optional) – For warming marinara sauce for dipping
Serving platter – For presenting your beautiful crispy ravioli

That’s it! No deep fryer, no thermometer, no special equipment needed. If you have an air fryer and some basic kitchen tools, you’re all set!

Tips & Variations

The basic crispy air fryer ravioli recipe is fantastic, but here are some creative ways to customize them for different tastes and occasions:

Flavor Variations:

Extra cheesy: Add ¼ cup more Parmesan to the breadcrumb mixture and sprinkle with shredded mozzarella during the last minute of cooking
Spicy: Add ½ teaspoon red pepper flakes or cayenne pepper to the breadcrumb mixture, or serve with spicy arrabbiata sauce
Garlic lovers: Increase garlic powder to 2 teaspoons and add ½ teaspoon onion powder
Herb-crusted: Add 2 tablespoons fresh chopped parsley or basil to the breadcrumb mixture
Ranch-flavored: Mix 1 tablespoon ranch seasoning into the breadcrumbs for a fun twist

Different Ravioli Fillings:

Lobster ravioli for an upscale appetizer (these are amazing!)
Butternut squash ravioli with sage butter for dipping
Mushroom ravioli with truffle aioli
Spinach and ricotta for a vegetarian option
Four-cheese ravioli for ultimate cheese lovers
Short rib or beef ravioli with horseradish cream

Coating Alternatives:

Panko crust: Use panko breadcrumbs instead of Italian breadcrumbs for extra crunch
Gluten-free: Use gluten-free breadcrumbs and gluten-free ravioli
Low-carb: Use crushed pork rinds mixed with Parmesan instead of breadcrumbs (surprisingly delicious!)
Cornmeal crust: Mix half cornmeal with half breadcrumbs for a different texture

Dipping Sauce Ideas Beyond Marinara:

Classic Alfredo sauce
Creamy pesto
Roasted red pepper sauce
Garlic aioli or chipotle aioli
Ranch or blue cheese dressing
Spicy vodka sauce
Warm cheese sauce
Balsamic reduction
Creamy tomato basil soup for dunking

Make Them a Meal:

Serve over marinara sauce with a side salad for a fun dinner
Toss with pasta and additional sauce
Layer in a baking dish with sauce and cheese for ravioli casserole
Add to Italian wedding soup
Serve on a bed of sautéed spinach with garlic

Pro Chef Tips

Want to take your air fryer ravioli from good to absolutely restaurant-quality? Here are professional techniques that make all the difference:

Keep ravioli frozen until breading: This is crucial! Working with frozen-solid ravioli makes the breading process so much easier because they’re firm and hold their shape. If they start to thaw, the filling can soften and the ravioli can tear during breading. Take out only a few at a time from the freezer as you work.

Set up an efficient breading station: Use your non-dominant hand for the wet (flour and egg) bowls and your dominant hand for the dry (breadcrumbs) bowl. This prevents your fingers from getting coated in breading paste and makes the process much faster and cleaner. Professional cooks call this the “wet hand, dry hand” method.

Double-coat for maximum crispiness: For extra-crunchy ravioli, do the breading process twice. After the first complete coating (flour-egg-breadcrumbs), dip again in egg and then breadcrumbs. This creates a thicker, crunchier crust that’s incredibly satisfying.

Press the breadcrumbs firmly: Don’t just sprinkle breadcrumbs on – really press them into the ravioli with your hands. This ensures good adhesion and prevents the coating from falling off during cooking. Pat and press all sides thoroughly.

Don’t skip the oil spray: The cooking spray is what makes the breadcrumbs turn golden and crispy rather than staying pale and dry. Be generous with the spray, covering all surfaces. You can spray them again after flipping for even better results.

Preheat the air fryer: Just like an oven, a preheated air fryer cooks more evenly and creates better texture. Don’t skip this step – 3-5 minutes of preheating makes a noticeable difference in the final crispiness.

Leave space for air circulation: The magic of air fryers is the circulating hot air. If you pack the basket too full, the ravioli won’t crisp evenly. They can be close together but shouldn’t overlap or be stacked. Better to cook in batches than crowd them.

Flip at exactly halfway: Use a timer and flip the ravioli at the halfway mark (usually 4 minutes if cooking for 8 minutes total). This ensures even browning and crispiness on both sides. Use tongs or a spatula to flip gently so you don’t knock off the breading.

Adjust temperature if needed: If your ravioli are browning too fast on the outside but still cold inside, reduce the temperature to 360°F and cook for a couple minutes longer. If they’re not browning enough, increase to 400°F but watch carefully.

Serve immediately: Air-fried foods are at their absolute best right out of the air fryer. The longer they sit, the more the steam from the hot filling softens the crispy exterior. Serve within 5-10 minutes of cooking for optimal crunch.

The resting trick: Let cooked ravioli sit for 1-2 minutes before serving. This allows the filling to cool just slightly so it’s not lava-hot, and it lets the crust set and become even crispier.

Common Mistakes to Avoid

Even though air fryer ravioli is a simple recipe, a few common pitfalls can affect your results. Here’s what to watch out for:

Thawing the ravioli before breading – This is probably the most common mistake! Thawed or partially thawed ravioli become soft and sticky, making them difficult to bread and prone to tearing or bursting during cooking. The filling can ooze out, creating a mess. Always use frozen-solid ravioli and work quickly so they don’t have time to thaw. If you accidentally let them thaw, refreeze them for 30 minutes before breading.

Skipping the flour step – While you can skip the flour and go straight to egg and breadcrumbs, the flour creates an important dry layer that helps the egg adhere properly. Without it, your coating is more likely to be patchy with bare spots, and it might slide off during cooking. The flour-egg-breadcrumb sequence creates the most even, professional-looking coating.

Not spraying enough oil – The oil spray isn’t optional – it’s what makes the breadcrumbs crisp and golden! Without enough oil, your ravioli will be dry, pale, and not crispy. Don’t be shy with the cooking spray. Coat all visible surfaces generously. You can even spray again halfway through cooking for extra crispiness. Remember, you’re still using far less oil than deep frying!

Overcrowding the air fryer basket – When ravioli are too close together or overlapping, the hot air can’t circulate properly, resulting in uneven cooking and soggy spots. You’ll end up with ravioli that are crispy on the exposed sides but pale and soft where they were touching. It’s always better to cook in batches than try to cram everything in at once. Give each ravioli a little breathing room.

Not flipping halfway through – Flipping ensures even browning and crispiness on both sides. If you don’t flip, you’ll have one perfectly golden side and one pale side. Set a timer and flip at the halfway point – it only takes a moment and makes a big difference in the final appearance and texture.

Cooking at too high or too low temperature – Too hot (over 400°F) and the breading can burn before the filling heats through. Too low (under 350°F) and the ravioli won’t get crispy, they’ll just get dry. The sweet spot for most air fryers is 375-380°F. If your first batch doesn’t turn out perfectly, adjust the temperature for subsequent batches.

Letting breaded ravioli sit too long before cooking – Once breaded, the ravioli should be cooked within 15-20 minutes. If they sit longer, the coating can become soggy from moisture in the ravioli. If you need to wait, refrigerate them uncovered on a baking sheet, but it’s best to bread and cook in relatively quick succession.

Storage & Meal Prep

Air fryer ravioli are definitely best enjoyed fresh and hot, but you can store and reheat them with reasonable success!

Refrigerator Storage: Store leftover cooked air fryer ravioli in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers if stacking to prevent them from sticking together. Be aware that the coating will soften significantly in the fridge as it absorbs moisture, so they won’t be as crispy as when freshly cooked. They’ll still taste good, just with a different texture.

Reheating Instructions: The air fryer is the best method for reheating to restore some crispiness! Reheat refrigerated ravioli in the air fryer at 350°F for 3-5 minutes until warmed through and the exterior crisps up again. You can also reheat in a 375°F conventional oven for 8-10 minutes. The microwave works in a pinch (30-45 seconds) but will leave them soft and not crispy at all.

Breaded But Uncooked Storage: This is actually the best way to meal prep! Bread the ravioli completely and arrange them in a single layer on a parchment-lined baking sheet. Freeze until solid (about 1-2 hours), then transfer to a freezer bag or container. Store for up to 3 months. When ready to cook, air fry directly from frozen – no thawing needed. They may need an extra 2-3 minutes of cooking time.

Shelf Life: Cooked ravioli maintain reasonable quality for 2-3 days refrigerated. After that, the breading continues to soften and the overall quality declines. Breaded but uncooked ravioli stored properly in the freezer last up to 3 months and actually maintain better quality than cooked and refrigerated ones.

Make-Ahead & Freezer Notes

Air fryer ravioli are fantastic for make-ahead preparation, which makes them perfect for stress-free entertaining!

Best Make-Ahead Method (Bread and Freeze): This is hands-down the best approach for meal prep or party planning. Bread all the ravioli completely following the recipe instructions. Instead of cooking them, arrange them in a single layer (not touching) on a parchment-lined baking sheet. Freeze until completely solid (1-2 hours). Once frozen, transfer them to a freezer-safe zip-top bag or airtight container, separating layers with parchment paper if stacking. They’ll keep beautifully for up to 3 months.

Cooking From Frozen: The beauty of this method is that you cook them straight from frozen – no thawing required! Preheat your air fryer as usual, arrange frozen breaded ravioli in a single layer, spray with cooking oil, and air fry at 380°F for 10-12 minutes (just 2-3 minutes longer than fresh), flipping halfway through. They come out perfectly crispy with no loss of quality.

Make-Ahead for Parties: Bread your ravioli up to 24 hours ahead and refrigerate them uncovered on a baking sheet (the uncovered part helps prevent sogginess). Cook them right before serving. This method doesn’t work as well as freezing because the coating can get slightly soggy, but it’s fine if you’re short on time.

Freezing Cooked Ravioli: You can freeze fully cooked ravioli, though they won’t be quite as crispy when reheated. Let them cool completely, freeze in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 2 months. Reheat from frozen in the air fryer at 350°F for 5-7 minutes, or in a 375°F oven for 10-12 minutes.

Party Planning Strategy: For large gatherings, bread several batches ahead and freeze them. Pull out only what you need and cook in batches throughout your party, so you’re always serving fresh, hot, crispy ravioli. This is so much better than making everything ahead and trying to keep it warm!

Time-Saving Assembly Line: If making a large batch, set up an efficient assembly line with all your bowls lined up. Have one or two people doing the breading and another person arranging them on baking sheets. This makes the process fast and fun!

Serving Suggestions

Crispy air fryer ravioli are incredibly versatile and pair beautifully with all sorts of accompaniments. Here’s how to serve them for different occasions:

Classic Dipping Sauces:

Warm marinara sauce (the traditional choice)
Alfredo sauce for extra richness
Garlic butter for dipping
Pesto (basil or sun-dried tomato)
Creamy tomato basil soup
Ranch dressing (surprisingly delicious!)
Balsamic glaze for drizzling
Vodka sauce for a creamy, slightly spicy option

As an Appetizer Spread: Serve your crispy ravioli as part of an Italian-themed appetizer table alongside:

Caprese salad skewers
Antipasto platter with salami, olives, and cheese
Bruschetta with fresh tomatoes
Garlic bread or focaccia
Fried mozzarella sticks
Italian meatballs in marinara
Stuffed mushrooms
Marinated artichoke hearts

Make It a Meal: Turn these appetizers into dinner by serving with:

Large Caesar salad with garlic croutons and Parmesan
Italian garden salad with Italian vinaigrette
Minestrone soup
Pasta salad with Italian dressing
Roasted vegetables (zucchini, bell peppers, asparagus)
Garlic knots or cheesy breadsticks

Beverage Pairings:

Italian red wine (Chianti, Sangiovese, or Montepulciano)
Crisp white wine (Pinot Grigio or Vermentino)
Italian beer (Peroni or Moretti)
Sparkling water with lemon
Italian sodas
Classic Negroni or Aperol Spritz cocktails

Game Day Presentation: Arrange crispy ravioli on a large platter with multiple dipping sauces in small bowls. Add fresh basil leaves and lemon wedges for garnish. Serve alongside other finger foods like wings, sliders, and veggie platters.

Kids’ Party: Kids absolutely love these! Serve with marinara and ranch for dipping, alongside fruit skewers, veggie sticks, and juice boxes. They’re mess-free finger food that even picky eaters enjoy.

Elegant Dinner Party: Plate 3-4 ravioli per person on small appetizer plates, drizzle with balsamic reduction, garnish with fresh basil and a sprinkle of Parmesan, and serve with a small ramekin of warm marinara. Add a lemon wedge for a sophisticated presentation.

FAQs Section

Q: Do I need to thaw frozen ravioli before air frying? A: No! In fact, you definitely should NOT thaw them. Use frozen-solid ravioli straight from the freezer for best results. Frozen ravioli are firmer and easier to bread without tearing, and they hold their shape better during cooking. If your ravioli have thawed, refreeze them for 30 minutes before breading. Working with frozen ravioli is actually one of the keys to success with this recipe!

Q: Can I use fresh ravioli instead of frozen? A: Yes, you can use fresh ravioli from the refrigerated section, though frozen works better. Fresh ravioli are more delicate and prone to tearing during the breading process, so handle them very gently. They also have a slightly softer texture after cooking. If using fresh, reduce the cooking time by 1-2 minutes since they’re already thawed. Fresh ravioli work well, but frozen is more foolproof and forgiving for beginners.

Q: Why aren’t my ravioli getting crispy? A: The most common reasons are: (1) Not using enough cooking spray – the oil is essential for crisping and browning. Spray generously! (2) Overcrowding the air fryer basket so hot air can’t circulate properly – cook in batches with space between each ravioli. (3) Cooking temperature is too low – make sure you’re at 375-380°F. (4) Not preheating the air fryer – give it 3-5 minutes to heat up first. (5) The breadcrumb coating is too thin – press the breadcrumbs firmly so you have a good thick coating. Try these fixes and your next batch should be perfectly crispy!

Q: Can I make these without eggs (egg-free version)? A: Absolutely! For an egg-free version, replace the egg wash with one of these alternatives: buttermilk or regular milk (creates a thinner coating but works), aquafaba (the liquid from canned chickpeas) beaten until frothy (works surprisingly well and is vegan), or a mixture of 2 tablespoons flour whisked with ¼ cup water until smooth. The breadcrumbs won’t adhere quite as well as with eggs, but if you press them firmly and use plenty of cooking spray, you’ll still get good results. Some people also have success just dipping ravioli in milk or water then immediately into breadcrumbs, though this creates a thinner coating.

Q: What’s the best type of ravioli to use? A: Cheese ravioli is the most popular and traditional choice – ricotta, four-cheese, or mozzarella varieties all work wonderfully. However, you can use ANY ravioli filling you enjoy! Meat-filled (beef, sausage, or short rib) are delicious, spinach and cheese is great for vegetarians, butternut squash ravioli is perfect for fall, and lobster ravioli makes an impressive upscale appetizer. Even pumpkin or mushroom ravioli work beautifully. Just make sure they’re frozen rather than fresh for easiest handling. The cooking time stays the same regardless of filling, though very large ravioli may need an extra minute or two.

Q: How do I prevent the breading from falling off? A: To keep your breading intact: (1) Use the proper three-step process – flour, then egg, then breadcrumbs. Don’t skip the flour! (2) Press the breadcrumbs firmly into the ravioli with your hands rather than just sprinkling them on. (3) Make sure your egg wash includes a tablespoon or two of milk or water to thin it slightly – this helps it spread evenly. (4) Don’t overcrowd the air fryer basket – when ravioli bump into each other or the basket sides, the breading can rub off. (5) Use tongs or a spatula to flip carefully rather than shaking the basket. (6) Let breaded ravioli rest for 5-10 minutes before air frying so the coating can set. (7) Make sure ravioli are frozen-solid when you bread them, not thawed and soft.

Q: Can I bake these in the oven instead of using an air fryer? A: Yes! If you don’t have an air fryer, you can bake these in a conventional oven with good results, though they won’t be quite as crispy. Preheat your oven to 425°F (220°C). Arrange breaded ravioli on a parchment-lined baking sheet, spray generously with cooking spray, and bake for 12-15 minutes, flipping halfway through, until golden brown and crispy. For extra crispiness, broil for the last 1-2 minutes, watching carefully. The texture won’t be identical to air-fried, but they’ll still be delicious! You can also deep-fry them at 350°F for 2-3 minutes for the traditional St. Louis toasted ravioli experience.

Q: How many ravioli can I cook at once in my air fryer? A: This depends on the size of your air fryer basket. The key is arranging ravioli in a single layer without overlapping. For a standard 3.5-4 quart air fryer, you can usually fit 8-10 ravioli comfortably. Larger 5-6 quart models can handle 12-15 ravioli at once. Don’t try to stack them or pack them too tightly – they need space for air circulation. It’s better to cook in multiple batches (which only takes a few extra minutes per batch) than to overcrowd and end up with unevenly cooked, less crispy ravioli. Keep finished batches warm in a 200°F oven while cooking the rest.

Conclusion

And there you have it – everything you need to know to make absolutely perfect crispy air fryer ravioli that’ll rival any restaurant version! These golden, crunchy bites prove that you don’t need a deep fryer or complicated techniques to create incredibly delicious appetizers at home. With just a bag of frozen ravioli, some pantry staples, and your trusty air fryer, you can have restaurant-quality toasted ravioli on the table in less than 20 minutes.

The beauty of air fryer ravioli is how incredibly versatile and forgiving they are. Whether you’re making them for a Super Bowl party, a casual weeknight snack, an impressive appetizer for dinner guests, or meal-prepping for the week ahead, they deliver every single time. They’re budget-friendly, kid-approved, customizable with endless flavor variations, and so much healthier than traditional deep-fried versions while still delivering that irresistible crispy crunch we all crave.

What I love most about this recipe is how it takes something simple – frozen ravioli that you probably already have in your freezer – and transforms it into something extraordinary. The contrast between that golden, seasoned crust and the warm, melty cheese filling is absolutely magical, and when you dip them in marinara sauce? Pure perfection. It’s the kind of recipe that makes you look like a culinary genius without requiring any special skills whatsoever.

Once you master the basic technique (which, let’s be honest, is super simple), you can experiment with different ravioli fillings, try various coating flavors, and create your own signature dipping sauces. Each batch is an opportunity to customize and discover your perfect combination. And because you can bread them ahead and freeze them, you’ll always have an impressive appetizer ready to go whenever you need one!

So grab that bag of frozen ravioli from your freezer, set up your breading station, and get ready to create some seriously addictive crispy goodness. These air fryer ravioli are about to become your new favorite party trick, and trust me – you’ll be making them on repeat. Your family and friends are going to be begging for the recipe, and you’ll love how incredibly easy they are to make!

I’d absolutely love to hear about your air fryer ravioli adventures! Drop a comment below and let me know how they turned out – what type of ravioli filling did you use? Which dipping sauce was your favorite? Did you try any creative variations? How long did they last before your family devoured them all? Share your tips, tricks, and any fun modifications you discovered. Your feedback helps other home cooks and creates such a wonderful community of food lovers!

Crispy Air Fryer Ravioli – The Perfect Golden Appetizer in 10 Minutes!

History / Background

Why You’ll Love This Recipe

Ingredient Notes

Equipment Needed