For crispy toasted ravioli with warm marinara, preheat the air fryer to 375°F (190°C), then cook breaded refrigerated cheese ravioli for about 8 minutes, flipping halfway through. A light mist of oil helps the crumbs turn golden while the filling heats through. Serve the ravioli straight from the basket for the best crunch.
Ingredients
- 12 oz refrigerated cheese ravioli
- 1/4 cup all-purpose flour
- 1 large egg
- 1 tablespoon milk
- 3/4 cup Italian-seasoned breadcrumbs
- 2 tablespoons finely grated Parmesan
- Oil spray
- 3/4 cup marinara sauce, for dipping
How To Make It
- Preheat the air fryer with its empty basket in place for about 3 minutes at 375°F (190°C). Do not put loose parchment in the basket while it preheats.
- Set out three shallow bowls: flour in the first, egg beaten with milk in the second, and breadcrumbs mixed with Parmesan in the third. Pat the ravioli dry if they look damp. Keep them refrigerated until you are ready to bread them.
- Coat each ravioli lightly in flour, dip it in the egg mixture, then press it into the crumbs on both sides. Shake off loose crumbs so they do not scatter in the basket.
- Arrange the ravioli directly on the basket's perforated cooking surface in one layer, leaving a little space between pieces. Mist the tops with oil. Cook in batches rather than stacking them; no pan or liner is needed.
- Air fry at 375°F (190°C) for about 8 minutes. At the halfway point, turn each piece gently with tongs and lightly mist any dry-looking spots. Check from 6 minutes onward and add time as needed until the coating is golden and the center is hot. Warm the marinara separately and serve it alongside for dipping.
Tips
Use refrigerated cheese ravioli for this timing, not meat-filled or rock-hard frozen ravioli. Sizes and fillings vary, so follow any cooking directions on the package and make sure the filling is heated through before serving. If your basket runs small, several uncrowded batches will crisp better than one crowded batch.
For the cleanest crunch, leave the perforations open rather than covering the basket floor with a solid liner. Keep the marinara out of the basket: dipping after cooking preserves the breading. Refrigerate leftovers within 2 hours and reheat them to 165°F (74°C), checking the center with a food thermometer.
Set out the warm marinara and enjoy these crunchy little bites!
