Last updated on December 14th, 2021
Sometimes I just love having a snack that goes crunch. More than a chip but less than a full meal. Something like that calls for pulling out the trusty air fryer. In this case, I like to go for crispy air fryer ravioli. It’s easy, it’s fast, and it’s fun!
Tips & Tricks for Crispy Air Fryer Ravioli
Ingredients:
- Frozen or refrigerated ravioli
- Panko bread crumbs
- Finely grated parmesan cheese
- Garlic powder
- Black pepper
- Eggs
- Milk
- Marinara Sauce
When it comes to selecting ravioli, any refrigerated or frozen ravioli will do. Just note that it will need to be prepared according to the package directions. I don’t recommend using the canned variety, as those will be too soft for our purposes, not to mention, none-too-flavorful. I mean if you must use Chef Boyardee, by all means, go wild – but your mileage may vary… I prefer to go with the frozen spinach and cheese variety found at Costco.
As to the rest of the ingredients, they are fairly straightforward pantry staples.
Preparation
Cook ravioli according to the instructions on the package, until the pasta is “al-dente”. Rinse pasta with cold water and drain. Gently pat dry with paper towels.
Prepare air fryer by preheating (following manufacturer’s instructions to do so) to 375°, on the “Air Crisp” setting, if your air fryer has one. Coat air fryer basket with a vegetable-based cooking spray to prevent sticking.
Combine panko bread crumbs, parmesan cheese, garlic powder, and pepper in shallow bowl. In a separate shallow bowl, combine eggs and milk.
Dip ravioli in egg mixture, turning over at least once to thoroughly coat.
Next dip into seasoned panko mixture, gently turning to coat evenly.
Arrange ravioli in a single layer in the air fryer basket. *Please note: depending on which style of air fryer you’re using, you may need to do this in more than one batch.
Cook for 5-7 minutes, or until ravioli turns a deep golden brown. Remove air fryer basket from air fryer and remove ravioli from air fryer basket with a rubber-tipped spatula – to prevent scratching.
Allow ravioli to cool for 2 – 3 minutes before serving. Serve with marinara sauce for dipping. If you’re not a fan of red sauce for dipping, you can also dip in a cheese sauce, or use ranch salad dressing.
Storage & Reheating Tips
If somehow you have any leftovers, store in an airtight container in the refrigerator for up to a week. If you’re limited on space, or even airtight containers, you can get away with storing leftovers in a Ziploc re-sealable freezer bag. These work well in the refrigerator or yes, even in the freezer. To reheat, simply place the ravioli back in the air fryer for 2 – 3 minutes at 375 degrees on the “Air Crisp” setting – or until heated through.
Related Recipes
Crispy Air Fryer Ravioli
Ingredients
- 9 ounces frozen or refrigerated ravioli – any flavor
- 1 cup panko bread crumbs* (see note)
- 1 tablespoon finely grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 3 tablespoons milk
- favorite marinara sauce – for dunking and dipping
Instructions
- Prepare air fryer by preheating (following manufacturer’s instructions to do so) to 375°. Coat air fryer basket with a vegetable-based cooking spray to prevent sticking.
- Cook ravioli according to the instructions on the package, until the pasta is “al-dente”. Rinse pasta with cold water and drain. Gently pat dry with paper towels.
- Combine panko bread crumbs, parmesan cheese, garlic powder, and pepper in shallow bowl.
- In a separate shallow bowl, combine eggs and milk.
- Dip ravioli in egg mixture, turning over at least once to thoroughly coat, then dip into seasoned panko mixture, gently turning to coat evenly.
- Arrange ravioli in a single layer in the air fryer basket. *Please note: depending on which style of air fryer you’re using, you may need to do this in more than one batch.
- Cook for 5-7 minutes, or until ravioli turns a deep golden brown.
- Remove air fryer basket from air fryer and remove ravioli from air fryer basket with a rubber-tipped spatula – to prevent scratching.
- Allow ravioli to cool for 2 – 3 minutes before serving.
- Serve with marinara sauce
