Air Fryer Toasted Ravioli
This Air Fryer Toasted Ravioli is a St. Louis-inspired appetizer that turns ordinary cheese ravioli into irresistibly crispy, golden bites — all without a drop of deep-frying oil. Each piece is coated in a seasoned panko and Parmesan crust, air-fried to crunchy perfection, and served with warm marinara sauce for dipping. Ready in under 30 minutes with minimal cleanup, this easy appetizer is perfectly suited for game days, parties, or any night you want a seriously satisfying snack.
Equipment
- Air fryer Any size; cook in batches if needed
- Shallow bowls 3 bowls for the breading station
- Fork or whisk For beating the eggs
- Tongs For flipping ravioli without disturbing the coating
- Baking sheet or tray (optional) For setting up and staging the breading station
- Measuring cups and spoons
- Small saucepan For warming the marinara sauce
- Cooking spray For coating the air fryer basket and tops of ravioli
Ingredients
- 9 oz cheese ravioli 255g; fresh or frozen — no need to thaw if frozen
- 1 cup panko breadcrumbs about 60g; do not substitute regular breadcrumbs
- ½ cup all-purpose flour about 65g
- 2 large eggs beaten
- ½ cup grated Parmesan cheese about 40g; freshly grated recommended for best flavor
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- salt to taste
- black pepper to taste
For Serving
- cooking spray for coating basket and tops of ravioli
- marinara sauce warmed; for dipping
Instructions
- Arrange three shallow bowls: add seasoned flour (salt and pepper) to the first, beaten eggs to the second, and a mixture of panko breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, salt, and pepper to the third. Stir the breadcrumb mixture well to distribute the cheese and spices evenly.
- Preheat the air fryer to 375°F (190°C) for 3–5 minutes, then lightly spray the basket with cooking spray. Preheating ensures the coating starts crisping immediately for the best crunch.
- Working one at a time, dredge each ravioli in flour (shake off excess), dip into beaten egg (let excess drip off), then firmly press both sides into the panko Parmesan mixture until evenly coated. Set breaded ravioli aside on a clean plate.
- Arrange ravioli in a single layer in the air fryer basket without touching, spray the tops with cooking spray, and air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through and spraying with cooking spray again. Cook until deep golden brown on both sides.
- Remove the finished ravioli and place on a wire rack or plate without stacking; keep warm in a 200°F (93°C) oven while cooking remaining batches. Repeat the air frying process with the remaining breaded ravioli.
- Warm marinara sauce in a small saucepan over low heat or microwave for 1–2 minutes, stirring halfway. Serve the hot ravioli immediately with the warm marinara on the side, and sprinkle with extra Parmesan if desired.
Notes
- Use panko, not regular breadcrumbs — panko is coarser and lighter, which creates a noticeably crispier coating in the air fryer.
- Don't skip the flour step — the flour creates a dry surface that helps the egg wash cling, which in turn anchors the breadcrumb coating so it doesn't fall off.
- Don't overcrowd the basket — always cook in a single layer with space between pieces; overcrowding traps steam and prevents the coating from crisping properly.
- Spray the tops before cooking — a light coat of cooking spray on the ravioli before air frying is essential for achieving a deep golden color.
- Frozen ravioli works great — no thawing needed; simply add 2–3 extra minutes to the cook time and watch for the golden color as your doneness cue.
- Make ahead — bread the ravioli up to 2 hours in advance and refrigerate on a parchment-lined tray; air fry just before serving for the best results.
- Reheating — reheat leftovers in the air fryer at 350°F (175°C) for 4–5 minutes to restore the crunch; avoid the microwave as it makes the coating soft and chewy.
- Storage — store cooked leftovers in an airtight container in the refrigerator for up to 3 days, or freeze in a single layer then transfer to a freezer bag for up to 2 months.
- Filling variations — meat-filled or spinach and ricotta ravioli both work beautifully with this same breading method.
- Dipping sauce ideas — try Alfredo sauce, ranch dressing, pesto, garlic butter, or bang bang sauce as alternatives to classic marinara.
Nutrition
Serving: 1ServingCalories: 320kcalCarbohydrates: 43gProtein: 14gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 105mgSodium: 580mgPotassium: 120mgFiber: 2gSugar: 3gVitamin A: 6IUVitamin C: 2mgCalcium: 18mgIron: 12mg
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