Air Fryer Ravioli Recipe

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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.

Prep Time20

Cook Time10

Total Time30

Course: Appetizer

Cuisine: American, Italian

Keyword: fried cheese ravioli

Servings: servings

Calories: 439kcal

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

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.

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.