Ingredients
Scale
For the Ravioli:
- 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
For Serving:
- 1½ cups marinara sauce, warmed
- Fresh basil leaves, for garnish (optional)
- Extra grated Parmesan cheese, for sprinkling (optional)
- Fresh parsley, chopped (optional)
Instructions
- Set up your breading station by arranging three shallow bowls or plates in a row. In the first bowl, place the flour. In the second bowl, whisk together the eggs and milk until well combined and slightly frothy. In the third bowl, combine the Italian breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper, mixing well to distribute the seasonings evenly.
- Preheat your air fryer to 380°F (193°C) for 3-5 minutes. This ensures even cooking and helps achieve maximum crispiness.
- Bread the ravioli working with frozen ravioli straight from the freezer (no need to thaw!). Take one ravioli and coat it completely in flour, shaking off any excess. Dip it into the egg mixture, turning to coat all sides and letting excess drip off. Finally, press it into the breadcrumb mixture, coating all sides thoroughly and pressing gently so the breadcrumbs adhere well. Place the breaded ravioli on a baking sheet or plate. Repeat with remaining ravioli.
- Spray the ravioli generously with cooking spray on all sides. This step is crucial for achieving that golden, crispy exterior! Don’t skip it – the oil is what makes the breadcrumbs crisp and brown beautifully.
- Arrange in air fryer by placing breaded ravioli in a single layer in the air fryer basket, making sure they don’t overlap or touch. Don’t overcrowd – work in batches if necessary. It’s okay if they’re close together but they need to have space for air circulation.
- Air fry for 8-10 minutes, flipping halfway through (at the 4-5 minute mark), until the ravioli are golden brown and crispy on both sides. The exact time may vary depending on your air fryer model and the size of your ravioli. They should be deeply golden and crispy, not pale.
- Repeat with remaining batches if necessary, keeping cooked ravioli warm in a 200°F oven while you finish cooking the rest.
- Serve immediately while hot and crispy! Transfer to a serving platter, garnish with fresh basil or parsley if desired, sprinkle with extra Parmesan cheese, and serve with warm marinara sauce for dipping.
Notes
- Don’t thaw the ravioli: Frozen ravioli bread more easily and hold their shape better than thawed ones.
- Work quickly: Once breaded, cook the ravioli fairly soon. If they sit too long, the coating can become soggy.
- Flip carefully: Use tongs to gently flip the ravioli halfway through cooking to ensure even browning on both sides.
- Temperature matters: If your ravioli are browning too quickly on the outside but still cold inside, reduce temperature to 360°F and cook a bit longer.
- Batch cooking: If cooking multiple batches, the air fryer will already be hot, so subsequent batches may cook slightly faster. Watch them carefully.
- Make them extra crispy: For maximum crispiness, spray the ravioli with more oil halfway through cooking when you flip them.
- Size variations: Larger ravioli may need 10-12 minutes total cooking time, while smaller ones might be done in 6-8 minutes.
- Prep Time: 10 minutes
- Cook Time: 08 minutes
- Category: Appetizer
- Method: Air Fryer
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 5 ravioli
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 85mg