Toasted Ravioli
A quick and satisfying snack made with crunchy, cheesy ravioli, easily prepared in an air fryer or oven for a perfect bite every time.
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.
Notes
Freezing: Let toasted ravioli cool completely, freeze on a parchment-lined sheet, then transfer to a freezer bag. They’ll keep for up to 2 months. To reheat from frozen, air fry at 380 F for 5 to 7 minutes or bake at 400 F for 10 to 12 minutes without thawing. Tips: Dry ravioli before breading, mix Parmesan into breadcrumbs for more flavor, and consider double-dipping for extra crunch.