These crispy air fryer ravioli are the perfect tasty little snack or appetizer. Breaded ravioli are air fried until golden brown and crispy. Just serve with your favourite dip for a tasty snack or have them as a quick and easy starter for your next dinner party.
Made with just a handful of ingredients these toasted ravioli are easy to make and can be on the table in under 30 minutes! We love these with pesto mayo, sweet chilli sauce or with warm marinara sauce.
These crispy ravioli are a fun appetizer for dinner parties, however, we love these as a snack. While the original toasted ravioli are deep fried these air-fried ravioli are a little healthier, using only a little oil. This really is such an easy recipe but with maximum effect! The ravioli turn into golden brown pillows, perfectly crispy and very delicious!
🛒 What You'll Need
- Ravioli - I use, store-bought ravioli to make these. I've made these with spinach and ricotta ravioli but you can go with your favorite ravioli. Cheese ravioli are especially good for this recipe. You can also use frozen ravioli if you like, I always use fresh as frozen ravioli can be hard to come across in the UK. I would avoid using very large ravioli for this recipe, mini ravioli work really well.
- Breadcrumbs - I have found that store-bought dried fine breadcrumbs are the best option for making these. I don't recommend using panko breadcrumbs to make these as the crumb on panko can be too large and often doesn't stick to the egg mixture.
- Egg - you will need one large egg for this recipe, however, depending on the size of your ravioli you may need more. So, start with one and if you need more just whisk another one up.
- Flour - I use plain (all-purpose) flour to coat the ravioli. I also season it with salt and freshly ground black pepper.
- Herbs - I add dried oregano and garlic salt or garlic powder as a seasoning for the bread mixture.
- Cheese - this is optional but I recommend it. I use a vegetarian parmesan cheese that is finely grated.
👩🍳 How To Make Air-Fried Ravioli
Please see the recipe card below for detailed instructions and the ingredient list.
1. Start by adding the flour to a medium bowl. Season the flour with salt and freshly ground black pepper and stir well. Dip each ravioli into the flour, toss gently making sure the ravioli is covered in flour.
2. Whisk the egg in a small bowl. Next, dip the ravioli in the egg wash.
3. Add the breadcrumbs to a medium bowl then combine bread crumbs with the oregano, garlic powder and grated cheese. Dip the egg-coated ravioli into the breadcrumb mixture and toss it gently ensuring that the ravioli is covered in breadcrumbs.
4. Place the ravioli into the air fryer basket in a single layer. You may need to do this in two batches. Spray the breaded ravioli with a little olive oil. Cook for 10 minutes at 200°C (400°F). Turn the ravioli halfway through cooking. The ravioli are cooked when they have puffed up and are golden brown and crispy. Repeat with the second batch.
💁♀️ Top Tips
- Depending on the type of air fryer you have and the size of your ravioli you may need to cook these in two batches. If you do, the air fryer will be warm from the first batch so you may need to reduce the cooking time by a minute or two.
- Try to keep the ravioli in a single layer making sure they do not touch each other. This will stop the ravioli from sticking together.
- If you use frozen ravioli you may need to adjust the cooking time slightly.
- Be careful when you tuck into these as the filling will be hot! I like to let these cool slightly before serving them.
Yes, it is. It is believed that when it came out first restauranteurs preferred to advertise it as toasted ravioli as they felt it would appeal better to customers if they used toasted instead of deep fried.
Yes, you can. However, I recommend using the breadcrumbs for extra crispiness and flavour.
If you have leftover ravioli you can easily reheat them in the air fryer. Store them in an airtight container in the fridge. When you are ready to reheat them put them in the air fryer then reheat them at 180°C (350°F) for 3-4 minutes.
🔎 Ingredient Spotlight - Toasted Ravioli
Toasted ravioli is a local delicacy in St Lois, they are also known as T-Ravs. T-Ravs are breaded deep-fried ravioli, usually served as an appetizer served with a dipping sauce. There are many claims about its origins, the most popular one is that It was created in St. Louis, Missouri in the 1940's when a ravioli was accidentally dropped into a fryer by a drunk chef. Shortly thereafter, the item began appearing on menus across St Lois.
But, others believe that it was actually brought to St Lois In 1917 by Lilian Tingle, a food columnist for the Oregonian newspaper by a reader asking for “a recipe for Ravioli". Robert Moss at Epicurious has done some digging and found that there are many claims to the origins of toasted ravioli his article can be found here. However they came about, they are very tasty and slightly addictive. These air-fried ravioli are another version of the original T-Ravs.
🍽 More Tasty Air Fryer Recipes
Looking for more air fryer recipes? Try my Air Fryer French Bread Pizza, this is such a great snack and so easy to make. Another of my favourite air fryer recipes is my Air Fryer Baked Potatoes, these jacket potatoes come out perfectly crispy on the outside and fluffy in the middle every single time. If you need a tasty snack then try my Air Fryer Halloumi Fries, these are so tasty! Finally, my Air Fryer Potato Wedges are another tasty snack or side dish that is very popular in my house.
📖 Try These Tasty Appetisers Next
Air Fryer Ravioli Recipe
- 1 pack of fresh ravioli (250g) I used spinach and ricotta ravioli.
- 1 large egg whisked depending on the size of your ravioli you may need another egg.
- 25 g / ¼ of a cup of plain flour (all-purpose)
- 50 g / ⅓ of a cup of dried fine breadcrumbs store bought breadcrumbs are best for this recipe
- 1 teaspoon dried oregano
- ¼ teaspoon garlic salt or garlic powder
- 25 g / ¼ of a cup of vegetarian parmesan-style cheese finely grated
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper.
- Olive oil spray for cooking.
- Add the flour to a medium bowl. Season the flour with salt and freshly ground black pepper and stir well.
- Add the egg to a small bowl and whisk it well.
- Add the breadcrumbs to a medium bowl then combine breadcrumbs with 1 teaspoon of dried ¼ oregano, ¼ teaspoon of garlic salt and the grated cheese.
- Dip each ravioli into the flour, toss gently making sure the ravioli is covered in flour. Next, dip the ravioli in the egg wash. Finally, dip the egg-coated ravioli into the breadcrumb mixture and toss it gently ensuring that the ravioli is covered in breadcrumbs.Place the ravioli on a plate until you are ready to air fry them.
- Place half the ravioli into the air fryer basket in a single layer. You may need to do this in two batches. Spray the breaded ravioli with a little olive oil. Cook for 10 minutes at 200°C (400°F). Turn the ravioli halfway through cooking. The ravioli are cooked when they have puffed up and are golden brown and crispy. Repeat with the second batch.
- Fresh or Frozen Ravioli - you can use either, I use fresh for this recipe. If you use frozen you may need to increase the cooking time by 2 minutes or so.
- Storage - These ravioli are best made fresh and eaten on the same day. However, if you do have any leftovers you can reheat them in the air fryer. store any leftovers in an airtight container and keep them in the fridge. Use then within two days.
- Nutritional Information - all nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were used. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. The nutritional information for this recipe does not include any dips.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for the best results.