Why I’ll Love This Recipe

I enjoy this recipe because it comes together quickly with simple ingredients and delivers restaurant-quality results at home. I like how the crispy breadcrumb coating contrasts with the tender, cheesy ravioli filling. It’s a versatile recipe that I can customize with different ravioli fillings, seasonings, and dipping sauces.

Ingredients

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

1 package (20 ounces) refrigerated cheese ravioli
2 large eggs
2 tablespoons milk
1 1/2 cups Italian-style breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Cooking spray
Fresh parsley, chopped (optional)
Warm marinara sauce, for serving

Directions

I preheat the air fryer to 375°F (190°C).
I whisk the eggs and milk together in a shallow bowl.
In a separate bowl, I combine the breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, and paprika.
I dip each ravioli into the egg mixture, allowing the excess to drip off.
I coat each ravioli thoroughly in the breadcrumb mixture, pressing gently so the coating sticks well.
I arrange the breaded ravioli in a single layer in the air fryer basket without overlapping.
I lightly spray both sides with cooking spray to help them brown evenly.
I air fry for 7–9 minutes, flipping the ravioli halfway through cooking, until they are crispy and golden brown.
I garnish with chopped parsley if I’m using it and serve immediately with warm marinara sauce for dipping.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: About 23 minutes

Variations

I use beef, sausage, spinach, or mushroom ravioli instead of cheese for a different flavor.
I mix crushed red pepper flakes into the breadcrumbs for a spicy version.
I add extra grated Parmesan and fresh herbs to the coating for more flavor.
I substitute panko breadcrumbs for an even crispier texture.
I serve the ravioli with Alfredo sauce, ranch dressing, pesto, or garlic aioli instead of marinara.

Storage/Reheating

I store leftover toasted ravioli in an airtight container in the refrigerator for up to 3 days. When I’m ready to enjoy them again, I reheat them in the air fryer at 350°F for 3–4 minutes until they become hot and crispy. I avoid microwaving because it softens the crispy coating.

FAQs

Can I use frozen ravioli?

Yes. I thaw frozen ravioli before breading them so the coating adheres evenly and the filling heats through properly.

Do I have to boil the ravioli first?

No. I use refrigerated ravioli directly from the package. If I’m using frozen ravioli, I thaw them first instead of boiling them.

How do I keep the breading from falling off?

I pat the ravioli dry if needed, dip them completely in the egg mixture, and press the breadcrumb coating firmly onto each piece before air frying.

Can I make these ahead of time?

Yes. I bread the ravioli several hours in advance and keep them refrigerated until I’m ready to air fry them.

What dipping sauces go well with toasted ravioli?

I enjoy serving them with marinara sauce, Alfredo sauce, pesto, garlic butter, ranch dressing, spicy aioli, or cheese sauce for extra flavor.

Conclusion

I think these Air Fryer Toasted Ravioli are a quick and delicious appetizer that delivers crispy, golden perfection with minimal effort. They’re easy to customize, fun to share, and pair wonderfully with a variety of dipping sauces. Whether I’m making them for a party, game day, or a simple family snack, they’re always one of the first dishes to disappear.

Air Fryer Toasted Ravioli

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These Air Fryer Toasted Ravioli are crispy on the outside, cheesy on the inside, and cooked to golden perfection with minimal oil. They make an easy appetizer, party snack, or quick meal served with warm marinara sauce for dipping.

Author: Laura
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Yield: 4 servings
Category: Appetizer
Method: Air Fry
Cuisine: Italian-American
Diet: Vegetarian

Instructions

Preheat the air fryer to 375°F (190°C).
Whisk the eggs and milk together in a shallow bowl.
In a separate bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, and paprika.
Dip each ravioli into the egg mixture, letting the excess drip off.
Coat each ravioli thoroughly in the breadcrumb mixture, pressing gently so the coating adheres.
Arrange the breaded ravioli in a single layer in the air fryer basket without overlapping.
Lightly spray both sides with cooking spray.
Air fry for 7–9 minutes, flipping halfway through, until crispy and golden brown.
Garnish with chopped parsley if desired and serve immediately with warm marinara sauce.

Notes

Use beef, sausage, spinach, or mushroom ravioli for different flavor variations.
Substitute panko breadcrumbs for an extra crispy coating.
Add crushed red pepper flakes or extra Parmesan and fresh herbs to the breadcrumb mixture for more flavor.
Serve with Alfredo sauce, ranch dressing, pesto, garlic aioli, or cheese sauce instead of marinara if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the air fryer at 350°F for 3–4 minutes.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 5 g
Sodium: 880 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 3 g
Protein: 19 g
Cholesterol: 125 mg