Why You’ll Love This Recipe

It’s quick and satisfying — get crispy results in under 15–20 minutes.
No deep frying required — you get the crunch without a mess.
Versatile — you can use different ravioli fillings (cheese, spinach, meat) and pair with your favorite dipping sauce.
Great for entertaining — bite-sized and shareable.

Ingredients

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

Ravioli (fresh or thawed frozen)
Eggs (or an egg + water mixture)
Breadcrumbs (seasoned or plain)
Grated Parmesan cheese
Italian seasoning (or garlic powder, salt, pepper)
Cooking spray or light oil mist
Marinara or another dipping sauce

Directions

Preheat your air fryer (if required) to about 350–400 °F (175–200 °C).
In a shallow dish, whisk eggs (or egg + water). In another dish, combine breadcrumbs, Parmesan, and seasonings.
Dip each ravioli first into the egg mixture, letting excess drip off, then coat in the breadcrumb mixture, pressing gently so the crumbs stick.
Lightly spray or coat both sides of each breaded ravioli with cooking spray or oil mist.
Arrange ravioli in a single layer in the air fryer basket (do not overcrowd — work in batches if needed).
Cook for about 3–5 minutes, then flip them and cook another 3–5 minutes, or until golden brown and crispy.
Remove and serve immediately with warm marinara sauce or your favorite dip.

Servings and timing

Servings: about 4 (as an appetizer)
Prep time: ~10 minutes
Cook time: ~8–10 minutes per batch
Total time: ~18–20 minutes

Variations

Skip the breading: Toss cooked ravioli in olive oil, herbs, and Parmesan and air fry until crisp on edges.
Spicy version: Add red pepper flakes or cayenne to the breadcrumb mix.
Different coatings: Use panko, crushed cornflakes, or gluten-free breadcrumbs.
Flavor twists: Try ravioli filled with butternut squash, mushroom, or meat for variation.
Dipping options: Serve with pesto, Alfredo, ranch, spicy arrabbiata, or garlic butter.

Storage/Reheating

Storage: Let cooled ravioli rest, then transfer to an airtight container and refrigerate for up to 3–5 days.
Reheating: Place them back in the air fryer at ~350–380 °F (175–195 °C) for 2–3 minutes until heated through and crisp again. Avoid microwave reheating, as it can make them soggy.

FAQs

What type of ravioli works best?

You can use fresh ravioli or frozen (thawed) ravioli. Fresh tends to crisp more evenly; frozen should be fully thawed before breading.

Do I need to boil the ravioli before air frying?

No — this recipe is designed to go straight to air frying after breading. The filling will heat through during cooking.

Can I cook all the ravioli at once?

It depends on your air fryer size. It’s better to do batches so you don’t overcrowd — proper airflow ensures crispiness.

How do I know when they are done?

They should be golden brown and crisp on both sides. If the edges are getting too dark, reduce the time slightly.

Will the filling leak or burst?

If breading is thin or ravioli are overfilled, they may leak. Use gentle handling and don’t overcook.

Can I make this gluten-free?

Yes — use gluten-free breadcrumbs or coatings, and ensure your ravioli is gluten-free.

Can I freeze cooked ravioli?

Yes — freeze them flat, then reheat from frozen in the air fryer for a few minutes until crisp.

How do I keep them crispy?

Serve immediately after cooking. If they sit too long, steam can soften the coating.

What sauces go well with these?

Marinara is classic, but pesto, garlic butter, ranch, Alfredo, or spicy tomato sauce all work beautifully.

Can I bake them instead of air frying?

You can — place breaded ravioli on a baking sheet, spray with oil, and bake at ~425 °F (220 °C) for 10–12 minutes, flipping halfway.

Conclusion

Crispy air fryer ravioli is a simple yet delightful way to elevate ordinary pasta into a shareable, crunchy treat. With minimal effort and adaptable ingredients, you can enjoy a fun appetizer or light meal that’s sure to impress. Try different fillings and sauces, serve them hot, and savor every crisp bite!

Air Fryer Ravioli

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Crispy breaded ravioli made in the air fryer — golden on the outside, tender inside, and perfect for dipping. A fun, quick appetizer or snack that’s lighter than deep-fried versions.

Author: Laura
Prep Time: 10 minutes
Cook Time: 8–10 minutes per batch
Total Time: 18–20 minutes
Yield: 4 servings (as an appetizer)
Category: Appetizer
Method: Air Fryer
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

1 package (about 9–12 oz) fresh or thawed frozen ravioli
2 large eggs (or 1 egg + 1 tbsp water)
1 cup breadcrumbs (seasoned or plain)
1/4 cup grated Parmesan cheese
1 tsp Italian seasoning (or a mix of garlic powder, salt, and pepper)
Cooking spray or light oil mist
Marinara or other dipping sauce, for serving

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Instructions

Preheat air fryer to 375°F (190°C) if required.
In a shallow dish, whisk together the eggs (or egg + water). In another dish, mix breadcrumbs, Parmesan, and Italian seasoning.
Dip each ravioli into the egg mixture, letting excess drip off, then coat in breadcrumb mixture, pressing gently so crumbs adhere.
Lightly spray both sides of the breaded ravioli with cooking spray or oil mist.
Arrange ravioli in a single layer in the air fryer basket; do not overcrowd. Work in batches if necessary.
Air fry for 3–5 minutes, flip, then cook another 3–5 minutes until golden and crisp.
Serve immediately with warm marinara or your preferred dipping sauce.

Notes

Use fresh or fully thawed ravioli for best texture.
Do not overcrowd the air fryer; air circulation ensures even crisping.
Store leftovers in an airtight container for up to 3–5 days and reheat in the air fryer for 2–3 minutes.
Try gluten-free breadcrumbs or coatings for a gluten-free version.

Nutrition

Serving Size: about 5–6 ravioli
Calories: 220
Sugar: 2g
Sodium: 450mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 9g
Cholesterol: 65mg