Air Fryer Toasted Ravioli
Updated
Updated
Crispy Toasted Ravioli that are made in an air fryer instead of deep fried, so you can have several without any guilt! Coated in seasoned Panko breadcrumbs and then dipped in marinara sauce, this recipe makes such a delicious snack or appetizer.
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My love for finger food and Italian flavors runs deep, so it’s pretty obvious why these toasted ravioli have found permanent residence here. Bonus – they’re baked, not fried! And still incredibly delicious, you won’t even miss the oil. That first bite and satisfying crunch is gold!
What is Toasted Ravioli?
Toasted Ravioli is breaded deep-fried ravioli and served as an appetizer. It was created in St. Louis, Missouri and made popular by a couple restaurants located in an Italian section of the city called “The Hill.” I visited St. Louis many years ago while on a business trip and was told I couldn’t leave without seeing a Cardinal’s game, the iconic Arch, and visiting Charlie Gitto’s for toasted ravioli. Check, check, and check!
It’s also an offering on the Olive Garden menu, but you get 10 ravioli. Hardly enough to share! Fortunately, now you can make as many as you want at home.
Helpful Tips & Variations
- Refrigerated Ravioli. You can use beef, cheese, seafood…really any stuffing works. Refrigerated ravioli are preferred over frozen. If you do use frozen, you’ll need to thaw them first. Note that each brand of pasta varies in size and thickness, so you may need to adjust cooking time according to the brand you use.
- Egg wash. An egg wash is used to make sure the breadcrumbs adhere to the ravioli.
- Italian seasoned Panko breadcrumbs. These Asian breadcrumbs have a light, airy texture and are more crispy than traditional breadcrumbs.
- Powder-like finely grated parmesan. I always recommend freshly grated Parmigiano-Reggiano for recipes, but for these ravioli, I use the powder-like variety, which is best for adhering to the pasta.
Air Fryer Toasted Ravioli
Ingredients
- 20 ounce package refrigerated ravioli
- 2 large eggs
- 1 teaspoon garlic powder
- 1/2 teaspoon coarse salt
- 1/2 teaspoon black pepper
- 1 cup Italian seasoned Panko breadcrumbs
- 1/4 cup grated parmesan cheese, (shaker style/powder works best for this recipe)
- fresh chopped parsley, , for garnish
- marinara sauce, , for dipping
Instructions
- Open the package of ravioli and carefully separate any that are stuck together, if necessary; set aside. (Ignore package directions – you are not boiling these.)
- In a large bowl whisk together the eggs, garlic powder, salt, and black pepper. Place the raviolis into the seasoned eggs and toss to combine, making sure every ravioli is coated; set aside.
- In a medium bowl mix together the breadcrumbs and the Parmesan cheese.
- Press the egg coated ravioli into the breadcrumbs, a few at a time, and coat them well on all sides. Shake off any excess breadcrumbs.
- Transfer the ravioli onto a baking sheet, in a single layer not touching, while you finish coating all of them. Place a sheet of plastic wrap in between the layers, if necessary.
- Spray the basket of the air fryer with cooking spray. Place raviolis in a single layer, not touching. (You will need to air fry these in batches.)
- Spray the tops of the ravioli with cooking spray.
- If your air fryer requires pre-heating, set it now to 400°F for 5 minutes. Once ready, air fry for 4 to 5 minutes, until crispy, golden brown, and warmed through.
- Continue with the remaining ravioli.
- Garnish with fresh parsley and more grated parmesan, if desired. Serve with my homemade marinara sauce (or your favorite store-bought brand) for dipping.NOTE: Directions for baking these in the oven are included in the article below.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Serving Suggestions
If serving toasted ravioli as an appetizer or snack, marinara sauce is perfect for dipping. As a main dish, enjoy alongside a simple salad, garlic bread, and spaghetti with my amazing spaghetti sauce!
Make Ahead and Storing Leftovers
You can assemble these in advance of cooking them, if you prefer.
- To refrigerate. Assemble as per written instructions, place on a baking sheet in a single layer, cover with plastic wrap, and refrigerate up to 1 day. You might need to tack on an extra minute of air frying if you cook them chilled.
- To freeze. Assemble as per written instructions, place on a baking sheet in a single layer, flash freeze until solid, then transfer to a resealable plastic bag for up to 2 weeks. Thaw before cooking.
Once cooked, I recommend serving them right away, but if you do have leftovers, you can reheat them.
- To freeze after they’ve been cooked. Make sure the cooked ravioli cool completely, then place them in a freezer-safe container and freeze up to 1 month.
- To reheat toasted ravioli. Place the raviolis on a rimmed baking sheet and bake in the oven for 10-15 minutes at 350 degrees F until hot or reheat for a few minutes in the air fryer.
How to Make Air Fryer Toasted Ravioli
- Separate the ravioli if necessary. Carefully separate any ravioli that are stuck together; set aside.
- Create an egg wash. Whisk together the eggs and seasonings. Place the ravioli into the seasoned eggs and toss to combine, making sure every ravioli is coated; set aside.
- Make the breading. Mix together the Panko breadcrumbs and the Parmesan.
- Coat the ravioli in the breadcrumbs. Press the egg coated ravioli into the breadcrumb mixture, just a few at a time, and coat them well on all sides. Shake off any excess breadcrumbs.
- Place in air fryer. Spray the basket of the air fryer with cooking spray. Place ravioli in a single layer, not touching. (You’ll need to air fry in batches.) Spray the tops of the ravioli with cooking spray.
- Air fry. Air Fry for 4 minutes at 400°F until crispy, golden brown, and warmed through.
- Serve. Garnish with fresh parsley and serve with your favorite marinara sauce for dipping.
Bake Toasted Ravioli In The Oven
- Preheat oven to 425 degrees F with the oven rack in the lower-middle position. Place a wire rack on top of a rimmed baking sheet and coat with nonstick spray.
- Bake 15-20 minutes or until tops are golden brown and crisp (check about 10 minutes in for browning; if they’re browning too quickly, cover loosely with foil and continue baking until cooked through.) Bake time can vary depending on the brand of ravioli you use
More Air Fryer Recipes:
- Air Fryer Pineapple
- Crispy Air Fryer Onion Rings
- Easy Air Fryer Biscuits Donuts
- Air Fryer Crab Rangoon
- Air Fryer Apple Hand Pies
- Hoisin Glazed Air Fryer Salmon
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
This caught my eye because I just bought an air fryer but it’s very small so I made the oven version and they are delicious! I’m not a fan of traditional ravioli but the crunch on these is wonderful. Will definitely make again. Thanks!
These were super tasty and pretty easy! I didn’t have panko so I used regular Italian seasoned bread crumbs and I microplaned the fresh Parmesan to add to the breadcrumbs and it worked just fine. They cook so fast that you can turn out batch after batch no problem.
We loved these! I made two different kinds – meat and cheese filled. Delicious!