Air-Fryer Ravioli takes an ordinary ravioli and turns this Italian favourite into a perfectly toasted dippable treat. Serve with some fresh marinara or garlic sauce and you have a tasty snack or appetizer ready for dipping!
Sometimes I just crave a good tomato sauce but don’t necessarily want to dig into a whole bowl of pasta. These spinach and ricotta air-fried ravioli are the perfect solution. I mean you can go eat a whole package of ravioli yourself… I am no one to judge. But since they are served more like an appetizer they are easy to share with friends and make a great after school or mid-day snack. Just no double-dipping!
Ingredients you’ll need
- Bread crumbs – White, whole wheat or panko. I used white bread crumbs for this recipe and nutritional information.
- Parmigiano-Reggiano cheese – Grated. I prefer the freshly grated parm that you get in the deli section vs. the shelf-stable cheese you find in the grocery aisle because that stuff is full of chemicals. How else could cheese can stay on the shelf for weeks on end?
- Fresh spinach and ricotta ravioli – Fresh for me is just a preference but frozen works just as well. Aim for getting the bigger ravioli vs. mini so that they are big enough for dipping without getting your fingers in your dipping sauce.
- Cayenne pepper – add as little or as much as you like depending on how spicy you like your food.
How to make Air Fried ravioli
In small bowl add the eggs and whisk.
In a separate medium bowl add the bread crumbs, ricotta, salt, pepper, oregano, thyme and cayenne. Mix up the dry ingredients until combined and set both bowls aside.
Boil the ravioli as per the packaged directions until al dente (not mushy and slightly chewy). You don’t want to overcook the ravioli where the pasta becomes too soft and the ravioli start to open and fall apart. If this happens they will be very tough to dip in the egg and bread crumbs to coat. Drain and rinse.
Give them a little toss to keep them from sticking together after rinsing.
Next place a few ravioli in the egg wash and turn to coat then place them in the bread crumb mixture and turn to coat. Shake off any extra bread crumbs and then place them side by side on an air-fryer rack or parchment-lined baking sheet.
Keep doing this until you have breaded all of the ravioli.
Now at this point I know you are tempted to throw them all on the air fryer tray at once but it is important to give them a little “ravioli-distancing”. They guys need a little space between each other to allow the air to circulate so they can get crispy all over. That said, I usually need to cook these in two batches but that will all depend as well on the size of your air-fryer.
Once breaded and on the rack or baking sheet spray the tops and bottoms of them with some cooking spray. This will give them a little bit of fat to help make them crisp nicely.
Then pop them in the air-fryer that has been pre-heated to 375ºF and let them cook for 5, flip them over carefully and then cook for another 5 minutes with the other side up. Then serve them with some marinara or garlic sauce for dipping!
Can I use another type of ravioli?
Not a fan of cheese-filled ravioli? No problem, swap them out for meat or any of the other fillings you like more.
I don’t usually like ricotta-filled ravioli because I find the insides are too mushy for my liking. I have a weird thing with texture when it comes to food. But when they are air-fried the filling stays a little drier and my texture issues are taken care of. They taste amazing!
What if I don’t have an air-fryer?
If you don’t have an air fryer don’t worry. You can make bake these in the oven too. And if you have a convection setting on your oven even better!
Since it is a bigger space to cook in I like to turn the temp up a little higher. Instead, preheat the oven to 400ºF and let them cook 5 minutes per side or until crispy. Every oven cooks differently so adjust the cooking time accordingly. The ravioli are already cooked so at this point it is really only a matter of needed to bake them until they get that crispy exterior that is perfect for dipping.
How long will these keep?
Ravioli made in the air-fryer or baked will keep for up to 3 days in the fridge tightly sealed but they are best served immediately. When stored they tend to lose the crunch factor. You can pop them back in the air-fryer thought to crisp them up again if you wish.
Can air-fried ravioli be served for dinner?
Absolutely! They don’t need to be saved for snack time only. Here are some dishes that will go great with them to make a more complete dinner:
- Calamari Fritti
- Sauteed Rapini
- Cold Green Bean Salad
- Chopped Cucumber Caprese Salad
- Spicy Oven Baked Chicken Wings
- Whole Roasted Chicken with Dijon Herb Butter
Toasty Air-Fryer Ravioli
- Small Bowl
- Medium bowl
- large pot
- Measuring Cups
- Measuring Spoons
- 18 oz fresh spinach and ricotta jumbo ravioli
- 1 cup bread crumbs
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/8 tsp cayenne pepper or to taste
- Cook the ravioli as per package directions.
- Preheat your air-fryer to 375F.
- In a small bowl add the eggs and whisk. In a medium bowl add the bread crumbs, cheese, oregano, thyme, salt, pepper and cayenne. Mix well.
- Drop individual ravioli into the egg mixture to coat and then transfer to the breadcrumb mixture to coat on all sides. Place each ravioli on an air-fryer rack with space in between and not stacked.
- Spray the ravioli with cooking spray and place cook in the air-fryer for 5 minutes. Remove and gently turn the ravioli over and spray the other side lightly with cooking oil and air-fry for another 5 minutes or until crispy. Remove and serve warm with marinara or garlic dipping sauce.
For the step-by-step version of this recipe, check out the How To Make Toasted Air Fryer Ravioli Story.