Why You’ll Love This Recipe

It’s quick and easy — no boiling, no messy frying.
Crispy on the outside, tender on the inside — perfect texture contrast.
Great as an appetizer, snack, or party finger food.
Healthier than deep-fried — less oil, but still satisfying.
Versatile — works with cheese, meat, or filled ravioli.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh or frozen ravioli (cheese, meat, or your choice)
Olive oil or cooking spray
Grated Parmesan cheese
Italian seasoning (or mixture of dried basil, oregano, garlic powder)
Salt and pepper
Marinara sauce or your favorite dipping sauce

Directions

Preheat the air fryer to 190 °C (375 °F) for about 5 minutes.
If the ravioli is frozen, separate any stuck pieces. Lightly spray or brush both sides of each ravioli with olive oil or cooking spray.
In a small bowl, combine grated Parmesan cheese, Italian seasoning, a little salt and pepper (adjust as desired).
Sprinkle or gently press that dry mixture onto each ravioli so that each one is lightly coated.
Arrange the ravioli in a single layer in the air fryer basket. Avoid overcrowding; you may need to work in batches.
Cook for 5 minutes, then check and flip each ravioli gently. Continue cooking for another 3–4 minutes, or until golden and crispy.
Remove carefully (they’ll be crisp) and let rest a minute. Serve immediately with warmed marinara sauce (or dip of choice).

Servings and timing

Servings: about 2 to 4 (as an appetizer or snack)
Prep time: ~5 minutes
Cook time: ~8 to 10 minutes (plus preheating)
Total time: ~13 to 15 minutes

Variations

Use whole wheat or spinach ravioli for variety.
Try meat-filled ravioli (beef, sausage) instead of cheese.
Add spicy seasoning like red pepper flakes or cayenne to the cheese mix.
Use Panko crumbs (mixed with the Parmesan mixture) for extra crunch.
Instead of Parmesan, try grated Pecorino Romano.
Serve with pesto, garlic butter, or alfredo sauce as alternate dips.
Make a sweet version using cheese or dessert ravioli, dusted with cinnamon sugar, and serve with chocolate or fruit sauce (if you like experimenting).

Storage/Reheating

Store leftover cooked ravioli in an airtight container in the refrigerator for up to 2 days.
To reheat, place them back in the air fryer for 2–3 minutes at 180 °C (350 °F) until crisp again.
Avoid microwaving, as that will soften them and lose the crisp texture.

FAQs

What kind of ravioli works best?

Fresh or frozen ravioli both work. Cheese ravioli is classic, but meat or vegetable-filled ravioli also crisp nicely in an air fryer.

Do I need to thaw frozen ravioli?

No — you can cook them from frozen. Just allow a little extra time, and be gentle when flipping since they may be more rigid.

What oil should I use?

Olive oil or a neutral oil spray works well. Use just enough to coat lightly — too much oil will make them greasy.

Can I skip the cheese coating?

Yes — you can cook uncoated ravioli, but the Parmesan/seasoning adds flavor and helps crisp the exterior.

How many ravioli can I cook at once?

Avoid crowding. Fill only one layer of ravioli in the air fryer basket so air can circulate. Use multiple batches if necessary.

At what temperature do I cook them?

About 190 °C (375 °F) works well. If your air fryer runs hot or small, you might reduce to 180 °C (350 °F).

How do I prevent them from sticking?

Lightly oil the surface and the basket, and don’t overcrowd. Also, let them crisp before attempting to flip or remove.

Can I use seasoned breadcrumbs?

Absolutely — mix seasoned breadcrumbs with the Parmesan or instead of it for a different texture and flavor.

Do they stay crispy after cooling?

They’ll lose some crispness as they cool, so best served immediately after cooking.

Is this suitable as a party appetizer?

Yes — serve them warm with multiple dipping sauces and they make a great finger-food you can plate or pass around.

Conclusion

Air Fryer Ravioli turns a familiar pasta favorite into a crunchy, delightful snack or appetizer that’s easy to make and fun to eat. With minimal oil and a simple seasoning coating, it’s a lighter alternative to deep-fried versions without sacrificing flavor. Try it with different fillings and dips to keep it exciting and fresh.

Air Fryer Ravioli

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Air Fryer Ravioli is a quick, crispy, golden-brown snack or appetizer made with ravioli cooked to perfection in the air fryer. Lightly coated in Parmesan and herbs, these crunchy bites are perfect for dipping in marinara or your favorite sauce — a healthier twist on fried ravioli.

Author: Laura
Prep Time: 5 minutes
Cook Time: 8–10 minutes
Total Time: 13–15 minutes
Yield: 2–4 servings
Category: Appetizer
Method: Air Frying
Cuisine: American
Diet: Vegetarian

Ingredients

12–16 fresh or frozen ravioli (cheese, meat, or your choice)
2 tablespoons olive oil or cooking spray
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning (or mix of dried basil, oregano, and garlic powder)
Salt and pepper, to taste
1 cup marinara sauce or preferred dipping sauce

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Instructions

Preheat air fryer to 190°C (375°F) for about 5 minutes.
If using frozen ravioli, separate any pieces stuck together. Lightly spray or brush both sides with olive oil or cooking spray.
In a small bowl, mix Parmesan cheese, Italian seasoning, salt, and pepper.
Sprinkle or press the Parmesan mixture gently onto each ravioli to coat lightly.
Arrange ravioli in a single layer in the air fryer basket, avoiding overcrowding. Work in batches if needed.
Air fry for 5 minutes, then flip ravioli and cook for another 3–4 minutes, or until golden and crispy.
Remove from the basket, let rest briefly, and serve warm with marinara sauce for dipping.

Notes

Cook in small batches to ensure even crisping.
Try adding Panko breadcrumbs to the cheese mix for extra crunch.
Serve immediately for the best texture — they lose crispness as they cool.
For a fun twist, use pesto, garlic butter, or Alfredo sauce for dipping.

Nutrition

Serving Size: 4–5 ravioli
Calories: 210
Sugar: 2g
Sodium: 380mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 9g
Cholesterol: 30mg