Toasted Ravioli in Air Fryer or Oven is the snack I make when I want something crunchy, cheesy, and ridiculously satisfying without deep frying. You know those nights when dinner feels too far away and you need a warm, salty bite that hits the spot fast? This does it. The outside gets golden and crisp, the inside stays soft and melty, and the whole thing comes together with pantry basics. I’ll show you both air fryer and oven methods, plus how to freeze, reheat, and tweak the seasonings so it fits your taste. Stick around for all the tips to avoid soggy breading and get that perfect crunch every time.
How to Make Air Fryer Toasted Ravioli
What You Will Need
- Ravioli: store-bought refrigerated or thawed frozen. Cheese ravioli is classic, but beef, chicken, or spinach work great.
- Eggs: to help the coating stick.
- Breadcrumbs: Italian seasoned or plain with added spices.
- Grated Parmesan: adds savory flavor and extra crispness.
- Seasonings: garlic powder, salt, pepper, and paprika.
- Oil spray: olive oil or avocado oil spray for that crispy finish.
- Marinara or pesto for dipping.
Step by Step Air Fryer Method
- Prep the breading. In one bowl, whisk 2 eggs with a splash of water. In a second bowl, mix 1 cup breadcrumbs, 1/3 cup grated Parmesan, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, and a pinch of black pepper.
- Coat the ravioli. Pat ravioli dry so the coating sticks. Dip each piece in egg, then dredge in the breadcrumb mix. Press lightly so it clings.
- Preheat if your air fryer needs it. 380 F is the sweet spot in most machines.
- Arrange in a single layer. Lightly mist the basket and the tops of the ravioli with oil spray. Don’t crowd them.
- Air fry 6 to 8 minutes. Flip halfway, spray again, and cook until the breading looks deep golden and crisp. Time can vary with ravioli size and your machine.
- Serve hot with marinara. Sprinkle extra Parmesan and a little chopped parsley if you have it.
Oven Method
Want that same crunch without an air fryer? You can. Heat the oven to 425 F. Place a wire rack on a sheet pan if possible, then spray it. After coating the ravioli in egg and breadcrumbs, set them on the rack, spray the tops, and bake 12 to 16 minutes, flipping once. They’re done when they look deeply golden and feel firm on the outside. This is a reliable way to make a big batch for a crowd. If you like this vibe, you might also enjoy my easy pasta snack nights with things like crispy air fryer tortellini, which use the same basic method.
“I served these to friends on game night and nobody believed they were air fried. They disappeared so fast we had to make a second batch.”
Toasted Ravioli in Air Fryer or Oven is my go-to when I need something snackable without a ton of mess. The air fryer version is speedier and gives a shattering crisp, while the oven version is great for feeding more people at once. Either way, you get that warm, cheesy center and crunchy coating that makes this recipe a keeper.
Can I Freeze Toasted Ravioli?
Absolutely. Freezing is a smart move if you’re prepping for parties, game days, or just future cravings. Here’s what works best: let the toasted ravioli cool completely on a rack so steam doesn’t make them soggy. Once cool, arrange them on a parchment-lined sheet and freeze until solid. Transfer to a freezer bag, press out extra air, and label. They’ll keep for up to 2 months without losing quality.
To reheat from frozen, pop them straight into a 380 F air fryer for 5 to 7 minutes. For the oven, bake at 400 F for 10 to 12 minutes on a rack so both sides crisp up. No need to thaw first. This freezer trick also works for other easy snacks, like homemade air fryer pizza rolls that reheat like a dream. With a little planning, Toasted Ravioli in Air Fryer or Oven can be ready whenever you want it.
How To Cook Frozen Ravioli In The Air Fryer
You can air fry frozen ravioli without boiling. It’s super convenient and still gives you that crispy exterior. Start by letting the ravioli rest at room temp for 5 minutes so the coating sticks better. Then do your normal dip: egg wash, then breadcrumbs with Parmesan and spices. If you’re short on time, double-coat a few pieces for extra crunch. Spray generously, set the air fryer to 380 F, and cook 8 to 10 minutes, flipping halfway. Thicker ravioli might need a minute or two more. If you love a crunchy side to go with them, a batch of air fryer onion rings is a great pairing for the same temperature range.
Just remember, with frozen ravioli you should watch for a hot, steamy center and a firm crust. If they feel soft, add 1 to 2 minutes. Let them sit for a minute before serving so nobody burns their mouth, then dunk in your favorite sauce. Toasted Ravioli in Air Fryer or Oven really shines here, since both methods handle frozen pasta well.
Tips & Tricks for Perfect Ravioli
- Dry the ravioli before breading. Moisture makes the coating slide off.
- Mix Parmesan into the breadcrumbs for a more flavorful crust.
- Use a wire rack when baking in the oven to keep the bottoms crisp.
- Don’t overcrowd the air fryer basket. Work in batches so air can circulate.
- Spray the tops and bottoms lightly with oil for golden color.
- Flip halfway to ensure even crisping.
- Craving extra crunch? Double-dip in egg and breadcrumbs.
- Season your dipping sauce. A pinch of red chili flakes and a hit of lemon can wake it up.
- Serve right away. Toasted Ravioli in Air Fryer or Oven is best hot from the basket or pan.
- Keep a test piece. Cook one first to dial in time for your machine.
If you’re new to air frying and want more foolproof ideas, browse the air fryer recipe collection for simple, crispy favorites. I love using these same techniques for quick snacks and weeknight appetizers.
Substitutions and Variations
There’s a lot of room to play here, which is why I keep this recipe in my back pocket for last-minute guests. Try different pasta fillings like four-cheese, mushroom, or beef. If you want a punchier crust, swap half the breadcrumbs for panko to boost crunch. Gluten free? Use gluten free breadcrumbs and ravioli. Dairy free? Skip the Parmesan and lean on spices like smoked paprika and Italian seasoning. You can also go spicy with a cayenne sprinkle or a drizzle of hot honey at the end.
For dipping, marinara is classic, but pesto, garlic butter, or a creamy ranch-style sauce are all excellent. I like to add a squeeze of lemon over the hot ravioli for brightness. If you’re planning a snack spread, these pair so well with other easy bites like air fryer chicken bites or crispy handhelds like air fryer empanadas. Put everything out family-style and let people mix and match sauces.
Common Questions
Do I have to boil the ravioli first?
No. If the ravioli are refrigerated or thawed, skip boiling. If frozen, let them sit a few minutes, then bread and air fry a little longer.
Why is my breading falling off?
Usually moisture is the culprit. Pat dry before dipping, press the breadcrumbs on gently, and avoid moving them too much in the basket.
How do I keep the ravioli from getting soggy?
Cook in a single layer, flip halfway, and serve right away. For oven baking, use a rack so air can get underneath.
What temperature works best?
380 F is reliable for most air fryers. In the oven, 425 F with a rack gives a crisp crust without drying out the center.
What sauces work best?
Warm marinara, pesto, or a garlicky cream sauce are my top picks. A sprinkle of Parmesan and fresh parsley on top never hurts.
A cozy little wrap up
If you’ve ever wanted a fast, crowd-pleasing snack that feels restaurant-level, Toasted Ravioli in Air Fryer or Oven delivers every time. The air fryer makes it weeknight-easy, and the oven method helps when you’re feeding a bigger crew. If you want more ideas and techniques, I love the helpful walkthroughs in Air Fryer Toasted Ravioli • Domestic Superhero and this step by step guide from Air Fryer Toasted Ravioli Recipe – Fried Ravioli Done Light (+video!). Ready to make a batch? Grab your ravioli and let the crisping begin. Your dipping sauce is waiting.
Toasted Ravioli
Ingredients
Ravioli and Coating
- 16 oz store-bought refrigerated or thawed frozen ravioli Cheese ravioli is classic, but beef, chicken, or spinach work great.
- 2 large eggs To help the coating stick.
- 1 cup breadcrumbs Italian seasoned or plain with added spices.
- 1/3 cup grated Parmesan Adds savory flavor and extra crispness.
- 1 teaspoon garlic powder For flavor.
- 1/2 teaspoon paprika Adds color and flavor.
- 1/2 teaspoon salt For seasoning.
- a pinch black pepper For seasoning.
- as needed oil spray Olive oil or avocado oil spray for a crispy finish.
For serving
- 1 cup marinara or pesto For dipping.
Instructions
Preparation
- In one bowl, whisk 2 eggs with a splash of water.
- In a second bowl, mix breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and black pepper.
- Pat ravioli dry so the coating sticks.
- Dip each ravioli in the egg, then dredge in the breadcrumb mix, pressing lightly so it clings.
Cooking in the Air Fryer
- Preheat the air fryer to 380 F if necessary.
- Arrange ravioli in a single layer in the air fryer basket, lightly misting with oil spray.
- Air fry for 6 to 8 minutes, flipping halfway through, until golden and crisp.
- Serve hot with marinara, sprinkling extra Parmesan if desired.
Cooking in the Oven
- Heat the oven to 425 F and place a wire rack on a sheet pan.
- Spray the rack and place coated ravioli on top, spraying the tops again.
- Bake for 12 to 16 minutes, flipping once, until golden and firm.
