Honestly, Air Fryer Ravioli Saved My Tuesday Night
So, one random Tuesday (was it raining? I can’t remember), I had a bag of ravioli and zero energy for real cooking. I flung them into the air fryer, crossed my fingers, and—voilà!—they actually came out crispy, not sad and soggy. My kids thought I’d invented something. And yes, I shamelessly took the credit. Now, whenever someone’s hangry and I’m halfway to ordering takeaway, I remember this trick. Oh, and if you’ve ever tried to deep fry ravioli with oil splattering everywhere, you know why this air fryer gig is a lifesaver. Actually, that reminds me—never try deep frying with your favourite shirt on. Learned that the hard way.
Why You’ll Love This (If You’re Anything Like Me)
I whip this up when I’m craving something crunchy but don’t want to wrangle a pan of hot oil. My family goes bonkers for it (mainly because it’s finger food—no utensils, less washing up, I suppose). And honestly, I use whatever ravioli I’ve got lurking in the fridge; it’s one of those forgiving recipes. Even my picky nephew will eat these—which, trust me, is saying something. I’ve even snuck in spinach ravioli, and no one noticed (except my husband, who said, “Did you do something different?” but ate them anyway).
What You’ll Need (But Feel Free to Mix It Up)
- 1 bag (about 400g or a good handful) refrigerated ravioli (cheese, meat, spinach—whatever you love; I’ve even used frozen, just thaw them first. My grandma swears by Rana, but use what you have.)
- 2 eggs (I sometimes use just one if I’m low, or skip entirely and brush with olive oil—works in a pinch!)
- 1 cup breadcrumbs (panko is best for crunch, regular fine ones are fine too. Or crush up crackers, why not?)
- 1/3 cup grated parmesan (optional, but I always add more than I mean to)
- 1 tsp Italian seasoning (or just a random mix of dried herbs—oregano, basil, whatever’s at hand)
- Salt and pepper (I don’t measure this, just give it a good pinch)
- Non-stick spray or a glug of olive oil
- Jarred marinara for dipping (or just ketchup if you’re in a bind. No judgment!)
Let’s Make Air Fryer Ravioli (No Stress, Promise)
- First, set up your breading station. Crack the eggs into a bowl and whisk ‘em up. Mix breadcrumbs, parmesan, Italian seasoning, salt, and pepper in another shallow bowl. (This is where I always spill at least a little parmesan, but it’s worth it.)
- Dip each ravioli into the egg, then coat in the breadcrumb mix. Don’t worry if they look a bit clumpy—mine usually do. Sometimes I double dip for extra crunch, but that’s pure laziness honestly.
- Arrange the breaded ravioli in a single layer in your air fryer basket. Give them a spray with oil or brush over a little olive oil. (If you overcrowd the basket, just do a second batch—learned that the messy way.)
- Air fry at 190°C (375°F) for about 7-9 minutes. Peek at about 5 minutes and flip, or just shake the basket if you can’t be bothered (sometimes I just cross my fingers and skip flipping). They’re ready when golden and crispy. But if they look a bit pale, give them an extra minute or two—air fryers are weirdly unpredictable sometimes.
- Let them cool for a minute. Trust me, they’re like molten lava inside at first. Serve with lots of warm marinara for dipping.
What I’ve Learned Along the Way
- If you skip the parmesan, they’re still tasty. But more cheese is never really a mistake, is it?
- Regular ravioli works best; the super thin kind sometimes bursts open (which is ugly but still tastes amazing).
- I’ve had disaster batches when I rushed and crammed the basket—you really do need some space between them.
Variations I’ve Tried (and One That Flopped)
- For a spicy kick, I added chili flakes to the breadcrumbs once. Not bad! Actually, I might’ve gone a bit heavy handed, so start light if you’re not sure.
- I once tried this with tortellini (it’s too small, gets way too crunchy—like eating little rocks, so I wouldn’t recommend it for your teeth’s sake!)
- Sour cream mixed with herbs makes a fun dip if you’re bored of marinara. Or ranch, if you want to go full Midwestern.
About Equipment (Don’t Panic)
If you don’t have an air fryer, a convection oven will mostly do the trick. Lay them out on a wire rack over a baking sheet, bake at 200°C, and keep an eye on them. Not quite the same, but honestly, still delicious. I mean, I once used a toaster oven in a pinch. Worked fine.
Storing and Saving (If You Have Leftovers, That Is)
Pop leftovers in a container in the fridge; they’ll keep about 2-3 days. Reheat in the air fryer for a couple of minutes so they get crispy again. But, and I’m not exaggerating here, they rarely last more than a day in my house. Someone always sneaks down for a midnight snack!
How I Serve These
I pile them on a platter, set out a few different dips (marinara, ranch, sometimes pesto if I’m feeling posh), and call it dinner. On movie nights, I just serve them in a bowl and let everyone have at it. My husband dunks his in hot sauce, which I think is a bit much, but to each their own.
Pro Tips (Learned the Hard Way, Naturally)
- Don’t skip preheating the air fryer—I once did and half the batch was sad and soggy. Lesson learned.
- Let the ravioli cool before you eat. I’ve burned my tongue more times than I’d like to admit!
- If you’re running low on breadcrumbs, mix in some crushed up cornflakes. Oddly satisfying crunch.
Frequently Asked Questions (People Really Ask Me These!)
- Can I use frozen ravioli? Yes, but thaw them first or they’ll cook weirdly. I forgot once and the centres were ice cold (gross!).
- Can I make these ahead of time? Sorta. Bread the ravioli, pop them in the fridge, and air fry right before serving. They’re best fresh—trust me.
- What if I don’t have parmesan? No worries! I’ve left it out, or subbed in cheddar. Not traditional, but who cares?
- Do I need to flip them? It helps, but I’ve skipped it and they still turned out decent. On second thought, I’d try flipping if you want even crispiness.
By the way, if you’re new to air frying, Serious Eats has a great primer (I learned a ton from them). And if you want to go full homemade, here’s a guide for making ravioli from scratch—I’ve only had the patience once, but it was worth it!
Anyway, hope you love these as much as my lot does. Let me know how they turn out, or if you discover a new dip that blows my mind—always looking for an excuse to make these again. Cheers!
Ingredients
- 1 (9-ounce) package refrigerated cheese ravioli
- 2 large eggs
- 1/4 cup milk
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- Olive oil spray
- 1 cup marinara sauce, for serving
Instructions
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1Preheat the air fryer to 375°F (190°C) for 3 minutes.
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2In a shallow bowl, whisk together the eggs and milk. In another bowl, combine breadcrumbs, Parmesan cheese, garlic powder, and Italian herbs.
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3Dip each ravioli into the egg mixture, then coat with the breadcrumb mixture, pressing gently to adhere.
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4Arrange the breaded ravioli in a single layer in the air fryer basket. Lightly spray with olive oil.
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5Air fry for 8-10 minutes, flipping halfway through, until golden and crispy.
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6Serve warm with marinara sauce for dipping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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