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An overhead view of a white dish filled with baked ravioli don in an air-fryer.
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5 from 7 votes

Toasty Air-Fryer Ravioli

Air-Fryer Ravioli takes an ordinary ravioli and turns this Italian favourite into a perfectly toasted dippable treat.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Snack
Cuisine: Italian
Keyword: Air-Fryer Recipes, Italian Recipes, Pasta Recipes, Ravioli
Servings: 5 servings
Calories: 357kcal
Author: Alisa Infanti

Equipment

  • Small Bowl
  • Medium bowl
  • Air-fryer
  • Stove
  • large pot
  • Strainer
  • Spoon
  • Measuring Cups
  • Measuring Spoons

Ingredients

  • 18 oz fresh spinach and ricotta jumbo ravioli
  • 2 large eggs
  • 1 cup bread crumbs
  • ¼ cup grated Parmigiano-Reggiano cheese
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ⅛ tsp cayenne pepper or to taste

Instructions

  • 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.

Notes

Storage:
Store leftovers tightly sealed in the fridge for up to 3 days.  Return to the air-fryer or oven to crisp up again.
 

Nutrition

Serving: 100g | Calories: 357kcal | Carbohydrates: 55g | Protein: 18g | Fat: 8g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 123mg | Sodium: 799mg | Potassium: 46mg | Fiber: 2g | Sugar: 3g