Description
Ingredients
Scale
- 1, 9-10 oz package of refrigerated mini cheese ravioli
- 1 large egg
- 2 tablespoons milk
- 1 cup seasoned breadcrumbs
- ½ cup parmesan cheese, freshly grated. Plus more for garnish, if desired.
- ½ teaspoon kosher salt
- Olive oil or cooking spray
- Chopped parsley, optional, for garnish
- Marinara sauce, optional, for dipping
Instructions
- Preheat the air fryer while you bread your ravioli at 350 F.
- In a small bowl whisk together the egg and milk until combined.
- In a separate bowl whisk together the breadcrumbs, parmesan cheese, and salt.
- Dip each ravioli individually in the egg mixture followed by the breadcrumb mixture. Press the breading onto the ravioli if needed to make sure it adheres nicely.
- As you bread the ravioli, place on a clean plate. Once you have half done, lay them in a single layer in the air fryer basket.
- Spray the top of the ravioli with olive oil or cooking spray generously.
- Cook for 4-5 minutes, or until the top is crispy. Use tongs to flip the ravioli over and spray again with olive oil or cooking spray. Cook for an additional 3-4 minutes or until both sides are perfectly toasted.
- Repeat the process for the second batch.
- Sprinkle with additional parmesan and a sprinkle of parsley, if desired. Dip in marinara sauce for serving, if desired.
Notes
- A room temperature egg beats together better than a refrigerated egg.
- If you don’t have kosher salt use only ¼ teaspoon table or sea salt.
- You can use frozen ravioli instead of refrigerated. If you do, thaw them before breading.
- I don’t recommend using a liner in your air fryer for this recipe. The air flow around the ravioli is needed to get it crispy.