Italian-American
Air Fryer Ravioli
Cheese ravioli gets a light breadcrumb coat and turns crisp in the air fryer. Marinara on the side keeps the coating from going soggy.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- The air fryer crisps the crumbs without deep frying.
- Cheese-filled ravioli need no raw-meat temperature check.
- A three-step coat of flour, egg, and panko sticks even on cold pasta.
- Marinara stays on the side so the crust stays crisp.
Ingredients
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Instructions
- 1
If the ravioli are frozen, thaw them in the refrigerator until they separate cleanly. Pat each piece dry. These are cheese ravioli, so the filling is not raw meat.
- 2
Set up three bowls: flour in the first, the eggs beaten with the water in the second, and the panko mixed with Parmesan, Italian seasoning, garlic powder, and salt in the third.
- 3
Coat each raviolo in flour, then egg, then the crumb mixture. Press the crumbs on so they stick. Set the pieces on a plate in a single layer.
- 4
Brush the air-fryer basket with 1 tbsp of the oil. Add the ravioli in one layer. Brush or drizzle the remaining oil over the tops.
- 5
Air fry at 375°F for 5 minutes. Turn carefully and cook 3 to 5 minutes more, until the coating is deep golden.
- 6
The ravioli are done when the crumbs are crisp and the cheese filling is hot in the center of a test piece. Serve immediately with warm marinara for dipping.
Pro tips
- Work with cold ravioli. Warm pasta tears and the cheese leaks.
- Leave a finger-width of space so the crumbs can dry out.
- Turn them with tongs, not a fork, so you do not puncture the pasta.
Easy substitutions
- Cheese ravioli
- Spinach and cheese ravioli of the same size.
- Panko
- Italian seasoned breadcrumbs. Skip the extra Italian seasoning.
- Marinara
- Warm pesto for dipping.
Storage and reheating
Storage
Refrigerate leftovers in a single layer for up to 2 days. The coating softens in the fridge.
Reheating
Air fry at 350°F for 3 to 4 minutes, until the crumbs are crisp and the filling is hot again.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 384
- Protein
- 16 g
- Carbs
- 44 g
- Fat
- 16 g
- Fiber
- 3 g
Budget friendly · Air Fryer
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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