Air Fryer Ravioli
User Reviews
5
Air Fryer Ravioli
Description
This recipe calls for breading ravioli by first dipping them in beaten eggs, then coating with a mixture of panko or breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. The breaded ravioli are air fried at 400°F using a wire rack to maintain crispiness, resulting in toasted pockets that are golden and puffed.
The air frying method reduces oil use compared to deep frying while producing a crispy texture. To keep cooked ravioli warm, they are transferred to a low oven while batches are continued. The finished dish pairs well with warm marinara sauce for dipping, offering a combination of crunchy, cheesy crust and soft center.
Variations include using gluten-free ravioli and adjusting breading ingredients, as well as oven baking as an alternative cooking method. Leftovers can be stored frozen or refrigerated and reheated in the air fryer or oven for maintaining texture.
Ingredients
- 20 ounce ravioli packaged; fresh or frozen, 20-24 ounces
- 2 large egg
- 1 cup panko Or bread crumbs - seasoned or plain
- ¼ cup Parmesan Cheese grated
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups marinara sauce for dipping
- parsley chopped for garnish (optional)
Instructions
- Using a shallow bowl, prep the egg wash by beating eggs until smooth and well combined, I added a teaspoon of water.
- In another shallow bowl, add the dry ingredients and mix together. Bread crumbs (or Panko), parmesan cheese, and all seasonings, use a fork to combine.
- Preheat the air fryer to 400f degrees and use a wire rack inside a sheet pan or line with wax paper or parchment paper for easy clean up. Line another baking sheet with parchment and preheat oven to 275F degrees to keep the freshly air fried toasted raviolis, well toasty. If you are good at multi-tasking, you can continue breading while you have raviolis toasting in the air fryer.
- Air fry for 4-5 minutes. If they are not crisp enough, flip half way through, spraying the other side with oil and frying a few more minutes. Mine were golden, cooked, puffed and crispy at 5 minutes, without flipping.Remove toasted raviolis from air fryer to prepared sheet pan and keep warm in the oven, repeat until you have desired number of toasted raviolis.
- To serve, warm up the marinara sauce, I used Rao’s -- place in a bowl, sprinkle toasted ravioli with a little chopped Italian Parsley if desired.
Notes
- Thaw frozen ravioli according to package instructions before breading.
- For gluten-free option, use gluten-free ravioli and gluten-free breadcrumbs or increase Parmesan cheese to ½-¾ cup.
- Oven baking can substitute air frying by baking breaded ravioli at 350°F, flipping halfway for even crispness.
- Cooked ravioli can be frozen in airtight containers for up to 3 months and reheated in the air fryer at 350°F for 5-8 minutes.
- Store leftovers in the refrigerator up to 7 days and reheat in oven or air fryer to retain crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 4raviolis | |
| Calories | 397kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 19g | 38% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 116mg | 39% |
| Sodium | 941mg | 39% |
| Potassium | 58mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 129IU | 3% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 102mg | 10% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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