Air Fryer Ravioli Recipe

Learn how to make the best homemade air fryer ravioli with this easy baking recipe! Featuring store-bought ravioli transformed into crispy, golden appetizers with minimal mess and maximum flavor. Perfect for quick entertaining or weeknight snacking - healthier than deep-fried versions but just as delicious!

Difficulty:

Beginner

Prep Time:

10 mins

Cook Time:

10 mins

Serves:

4 servings (24 ravioli)

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">500g fresh or frozen cheese ravioli, thawed if frozen</li> <li class="ingredients-single-item">2 large eggs</li> <li class="ingredients-single-item">60ml milk</li> <li class="ingredients-single-item">200g panko breadcrumbs</li> <li class="ingredients-single-item">50g grated Parmesan cheese</li> <li class="ingredients-single-item">5g dried Italian herbs</li> <li class="ingredients-single-item">2g garlic powder</li> <li class="ingredients-single-item">Olive oil spray</li> <li class="ingredients-single-item">250ml marinara sauce, for dipping</li> <li class="ingredients-single-item">Fresh parsley, chopped for garnish</li> </ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 320 calories

🥑 Fat: 12 g

🧈 Saturated Fat: 4 g

🍞 Carbohydrates: 36 g

🍭 Sugar: 3 g

🍗 Protein: 18 g

🫀 Cholesterol: 120 mg

🧂 Sodium: 480 mg

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Air fryer</li> <li class="equipment-single-item">Shallow bowls for dredging</li> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Cooking spray or oil mister</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Set up your dredging station by placing eggs and milk in one shallow bowl, whisking until well combined. In another bowl, combine panko breadcrumbs, grated Parmesan, Italian herbs, and garlic powder, mixing thoroughly. The Parmesan not only adds flavor but will help create extra crispiness when air-fried. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> If using frozen ravioli, ensure they're completely thawed to room temperature. Pat each ravioli dry with paper towels – this is crucial for helping the coating adhere properly and preventing excess moisture that would make them soggy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Working with a few ravioli at a time, dip each into the egg mixture, allowing excess to drip off, then coat thoroughly in the breadcrumb mixture, pressing gently to ensure the crumbs adhere to all surfaces. Place breaded ravioli on a baking sheet, being careful not to overlap them. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Preheat your air fryer to 180°C for 3 minutes. This preheating step is essential for achieving that perfect crispy exterior from the moment the ravioli enter the basket. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Lightly spray the air fryer basket with olive oil spray. Place a single layer of breaded ravioli in the basket, ensuring they don't touch each other. Lightly spray the tops of the ravioli with olive oil – this helps the breadcrumbs turn golden brown and crispy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Air fry at 180°C for 3-4 minutes, then carefully flip each ravioli (silicone-tipped tongs work well here). Continue air frying for another 3-4 minutes until both sides are golden brown and crispy. The ravioli are ready when the coating is a deep golden color and feels firm to the touch. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Remove the first batch to a plate and continue with remaining ravioli. If making multiple batches, you can keep the finished ravioli warm in an oven preheated to 120°C. Avoid stacking them as this can make them lose their crispness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> While the last batch cooks, warm your marinara sauce in the microwave or on the stovetop. A warm dipping sauce enhances the flavor contrast with the crispy ravioli. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Serve immediately, garnished with additional grated Parmesan and chopped parsley if desired, with warm marinara sauce on the side for dipping. The contrast between the crunchy exterior and the soft, cheesy filling is best enjoyed fresh from the air fryer! </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Air Fryer Ravioli Recipe?

This recipe uses store-bought ravioli, eggs, milk, panko breadcrumbs, Parmesan cheese, Italian herbs, garlic powder, olive oil spray, marinara sauce for dipping, and fresh parsley for garnish. The combination creates perfectly crispy, golden appetisers.

How to cook Air Fryer Ravioli Recipe at home?

Learn how to cook Air Fryer Ravioli Recipe by dipping ravioli into an egg-milk mixture, coating with seasoned panko-Parmesan crumbs, then air frying at 180°C for 3-4 minutes per side until golden. The technique creates restaurant-quality appetisers with a satisfying crunch outside and melty cheese inside, all without the mess of deep frying.

Is it necessary to thaw frozen ravioli before air frying them?

Yes, it's crucial to thaw frozen ravioli completely before breading and air frying. Thawed ravioli ensure the coating adheres properly and the inside heats evenly. Pat them dry with paper towels to remove excess moisture that would otherwise make them soggy during cooking.

Can I use different types of ravioli for air frying?

Absolutely! While cheese ravioli is traditional, you can experiment with spinach, mushroom, beef, or butternut squash varieties. The key is ensuring they're fresh or properly thawed, and the filling isn't too wet. Different fillings may affect cooking time slightly.

How do I keep air-fried ravioli crispy when serving at a party?

To maintain crispiness, keep finished ravioli in a single layer in a 120°C oven until serving time. Avoid stacking or covering them as trapped steam causes sogginess. For parties, consider cooking in smaller batches throughout the event rather than all at once for maximum crunch.

Want to try something else in ...