Air Fryer Ravioli Recipe

<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>

<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>

<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>