Air Fryer Ravioli
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With each batch of Air Fryer Ravioli, you get golden crunch, gooey filling, and a crowd-pleasing appetizer recipe or weeknight treat without all the mess.
Forget soggy, oily snacks – this method delivers crunch and flavor that feels light and clean.
Guests can’t resist crispy ravioli as finger food. Set out a platter with a bowl of marinara for dipping – it disappears fast. When family drops by on short notice, you don’t need to panic. Air-Fryer Ravioli cooks from fresh or defrosted in under 10 minutes.
Why You’ll Love This Recipe
- Crispy perfection without the grease
- Cleanup is quick and easy
- Portion control – you choose exactly how many you want to make
- A favorite choice for parties or last-minute meals
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Ingredients
- Cheese ravioli (fresh or frozen) – Fresh ravioli cooks faster and usually has a more delicate, tender texture.
- Eggs (for the wash) – Acts as glue, helping the bread crumbs stick to the pasta while cooking.
- All-purpose flour – Mixes with the egg to create a sticky surface for the bread crumbs to stick to.
- Seasoned bread crumbs (Italian or panko) – Gives fried ravioli it’s crispy outer layer.
- Parmesan cheese, freshly grated – Adds a sharp, salty bite and another layer of flavor.
- Italian seasoning (dried blend or your favorite herbs) – Plain flour would be boring without some seasoning to give a boost of flavor.
- Oil spray (preferably non-aerosol) – Gives the ravioli the crispy shell we all know and love, without being greasy.
- Marinara sauce, for dipping – The tangy tomato sauce balances the cheesy center and crunchy coating.
Check out the printable recipe card below for the complete recipe and detailed instructions.
How to Make Air Fryer Ravioli
Fill a small, shallow bowl with flour mixed with the Italian seasoning, another with whisked eggs, and a third with your bread crumb and cheese mix. This setup keeps your process smooth from start to finish.
- Dust each piece in the flour, shaking off the excess.
- Dip the ravioli into the egg wash to fully coat.
- Gently press into the breadcrumb mixture, ensuring even coverage on all sides.
Place breaded ravioli in a single layer in the air fryer basket that has sprayed with oil. Don’t crowd them – space is key. Work in batches so hot air can circulate.
Using a non-aerosol spray bottle, lightly mist each ravioli with olive oil.
Air fry at 350°F (180°C) for 7 minutes, flipping and spraying with oil halfway through, until golden.
Remove from air fryer basket and let them cool for a minute so the filling doesn’t scald your mouth.
Serve with a warm bowl of marinara or garlic butter for dipping.
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Tips
- Always arrange the ravioli in a single layer, leaving a bit of room between each piece. Cook in batches if needed to avoid soggy edges and uneven browning.
- Take the time to dip each ravioli fully in flour, then egg, then bread crumbs. Press gently when coating to help the crumbs adhere. If your coating looks sparse, give it another quick dip in the crumbs. Bare spots risk chewy results or even burnt, exposed pasta.
- Start checking for color and crispness at the 6-minute mark, especially if using smaller or thin-skinned ravioli. If the batch looks nearly done but isn’t yet golden, add a minute at a time.
- Make sure you spritz both sides of the ravioli before air frying, and again when flipping for that signature crispiness. Use a bottle that mists gently, a heavy pour makes the coating soggy.
- Always preheat your air fryer to avoid uneven cooking or longer times.
Serving Suggestions
- Creamy Ranch: Helps dial up the flavor, especially with seasoned coating.
- Pesto: Adds fresh, herby notes that play well with parmesan and spinach ravioli.
- Garlic Butter: A rich option for guests who crave something extra indulgent.
- Spicy Arrabbiata or Buffalo Sauce: Liven things up with a hit of heat.
- Pair with light, crisp whites like Pinot Grigio or a sparkling Prosecco offer cool contrast. For cocktails, a Negroni or Aperol Spritz brings a festive touch.
Variations
- Gluten-free: Most grocery stores now stock gluten-free ravioli in the freezer section. Look for brands using rice flour, chickpea flour, or a blend of gluten-free grains. Substitute gluten-free flour and bread crumbs as well.
- Dairy-free: Choose plant-based ravioli stuffed with vegan cheese or vegetables. Many brands offer cashew cheese, almond ricotta, or pure veggie fillings for a creamy, dairy-free bites. Substitute nutritional yeast for a savory “cheesy” kick that’s 100% dairy-free.
You’ll Also Love: Meat Lover’s Pizza Rolls
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Enjoy!!
Air Fryer Ravioli Recipe
Equipment
Ingredients
- 0.5 cup all-purpose flour substitute gluten-free if needed
- 1 teaspoon Italian seasoning
- 2 large eggs lightly beaten
- 1 cup seasoned bread crumbs or panko
- 0.25 cup finely grated parmesan cheese substitute nutritional yeast for dairy-free
- 8 ounce package cheese ravioli or flavor of your choice
- avocado oil spray
- 1 cup marinara sauce
Instructions
- Fill a small, shallow bowl with flour mixed with the Italian seasoning, another with whisked eggs, and a third with your bread crumb and cheese mix. This setup keeps your process smooth from start to finish.
- Dust each piece in the flour, shaking off the excess. Dip the ravioli into the egg wash to fully coat. Gently press into the breadcrumb mixture, ensuring even coverage on all sides.
- Preheat air fryer to 350°F (180°C). Place breaded ravioli in a single layer in the air fryer basket that has been sprayed with oil. Don’t crowd them – space is key. Work in batches so hot air can circulate.
- Using a non-aerosol spray bottle, lightly mist each ravioli with olive oil. Air fry for 7 minutes, flipping and spraying with oil halfway through, until golden.
- Remove from air fryer basket and let them cool for a minute so the filling doesn’t scald your mouth.
- Serve with a warm bowl of marinara or your favorite sauce for dipping.
Notes
- Always arrange the ravioli in a single layer, leaving a bit of room between each piece. Cook in batches if needed to avoid soggy edges and uneven browning.
- Take the time to dip each ravioli fully in flour, then egg, then bread crumbs. Press gently when coating to help the crumbs adhere. If your coating looks sparse, give it another quick dip in the crumbs. Bare spots risk chewy results or even burnt, exposed pasta.
- Start checking for color and crispness at the 6-minute mark, especially if using smaller or thin-skinned ravioli. If the batch looks nearly done but isn’t yet golden, add a minute at a time.
- Make sure you spritz both sides of the ravioli before air frying, and again when flipping for that signature crispiness. Use a bottle that mists gently, a heavy pour makes the coating soggy.
- Always preheat your air fryer to avoid uneven cooking or longer times.
