Let's Talk: Why I Keep Making This Air Fryer Ravioli
Alright, so here’s the story: I first tried air fryer ravioli at a game night (I’m talking about one of those rowdy ones where half the cards go missing and someone always spills their drink), and it was love at first crunch. Ever since, they’ve become my last-minute hero snack. You know, the kind you suddenly crave while watching TV, or when friends drop by and you want to look like you always have your act together (I sure don’t, but these help with the illusion!).
Honestly, there was a time I used to deep-fry the ravioli, but then the clean-up was...well, let's not go there. The air fryer changed the ravioli game for me. Plus, it saves my kitchen from that fried food smell that never quite leaves. My kids call these 'fancy pizza pockets'—which, okay, isn’t far off.
Why You'll Love This: No Fuss, All Crunch
I make this when I forget to plan ahead (so, a lot). My family goes crazy for this because it’s one of those rare snacks where there’s no leftovers (unless you count the lone burnt one hiding at the bottom of the basket). I mean, who wants to eat soggy ravioli when you could have something that crunches and is a little messy to eat? My partner likes them with extra cheese—I tried to sneak in less one time, but that did not go down well. Oh, and dipping? We argue about ranch versus marinara, but honestly, either works. And every once in a while, I burn the first batch by wandering off—don’t do that, trust me.
Ingredients (Plus, Substitutes for When the Fridge is Sad)
- 1 bag of refrigerated cheese ravioli (roughly 9 oz; I've also used frozen in a pinch, just thaw them first—my grandma swore by Brand X, but honestly, any works if you’re hungry)
- 2 eggs, beaten (sometimes I just use a bit of milk if I’m out of eggs—don’t tell the food police)
- 1 cup Italian-style breadcrumbs (plain work too, but then I throw in some dried oregano or whatever’s left in the jar)
- ½ cup grated Parmesan (I use the pre-grated stuff—don’t judge. Fresh is fancier, but I’m not always fancy)
- Cooking spray or a drizzle of olive oil (sometimes I just smear on a bit of oil with my hands—rustic, right?)
- Optional: garlic powder, chili flakes, or a pinch of salt if you’re feeling wild
- For serving: marinara sauce, ranch, or whatever dip you love (I once used BBQ sauce—don’t recommend it, but you do you!)
How to Make Air Fryer Ravioli with Parmesan Crunch (And Not Lose Your Mind)
- Prep your station. Get out three bowls: one for the beaten eggs (or milk), one for the breadcrumbs, and one for the grated Parmesan. I mix the parm right into the breadcrumbs because, honestly, less dishes.
- Coat the ravioli. Dunk each ravioli in the egg, then roll it in your breadcrumb-parm mixture. I tend to use my hands—it's messy, but it's more fun. If you’re a neat freak, maybe use tongs, but where’s the joy in that?
- Time for the air fryer. Arrange the coated ravioli in a single layer in your air fryer basket. I usually spray a little cooking spray on them (and sometimes on the basket itself so nothing sticks). If your air fryer’s tiny, you’ll probably have to do two batches. Don’t crowd them or you’ll get soggy sides (I learned that the hard way).
- Cook ‘em up! Air fry at 375°F (that’s about 190°C for my metric pals) for 7–8 minutes. Flip halfway if you remember. The first time, I didn’t, and they still turned out okay, just a bit paler on one side. You’re looking for golden-brown and crispy. This is where I always sneak a tester—and usually burn my tongue. Worth it.
- Serve with your favorite dip. Marinara is classic, but ranch or spicy mayo works for us when we’re feeling extra. If you’re feeling fancy, sprinkle a little more parm on top. Or don’t—I’m not the cheese police.
Notes (a.k.a. Stuff I Wish I’d Known Sooner)
- If you use frozen ravioli, let them thaw or they get weirdly soggy inside. Or maybe you like that? I don’t.
- I tried panko once, thinking it’d be crunchier. Actually, I find it works better if you mix it with regular breadcrumbs, otherwise the coating falls right off.
- Don’t skip the cooking spray—unless you enjoy prying stuck-on ravioli from the basket. Ask me how I know.
- Want them spicier? Add chili flakes to the crumb. Not rocket science, but it took me ages to think of it.
Variations I’ve Tried (And One Epic Fail)
- Spinach ravioli: Works great, just as cheesy. Even my veggie-averse kid will eat them (as long as I don’t say 'spinach').
- Meat ravioli: Tastes heartier, but they never get quite as crunchy as the cheese ones. Still, not bad.
- Gluten-free breadcrumbs: Totally doable. They taste a bit nuttier. Not my first pick, but works for my gluten-free pals.
- Epic fail: Tried coating with crushed potato chips. Sounded brilliant but, nope, way too greasy and just weird. Save your chips for snacking.
What If I Don’t Have an Air Fryer?
Look, I love my air fryer, but if yours is gathering dust at the back of a cupboard, you can actually bake these at 425°F for 10–12 minutes on a wire rack over a baking sheet. Not quite as crisp, but still good enough for snack emergencies.
How Long Do They Keep?
Okay, in theory, you can store leftovers in the fridge for up to two days in an airtight container. Reheat in the air fryer for 2–3 minutes to crisp them back up. But honestly, in my house, they never last more than a day—if that. Once my partner ate the last few cold from the fridge, and I’m not forgiving him anytime soon.
How I Like to Serve These (And a Weird Tradition)
I usually serve them straight out of the air fryer with little bowls of whatever dip we’ve got. Sometimes we make a ‘dipping spread’ for movie night (yes, with napkins tucked under chins like bibs—don’t judge). Once, my cousin insisted we do a blind dip taste test; turns out, honey mustard is not the move here.
Pro Tips, Or: Lessons From the School of Oops
- Don’t rush the coating step—if you do, the crumbs won’t stick and you’ll end up with naked ravioli. I’ve done it. Regretted it.
- Let the ravioli cool for a couple of minutes before biting in. Burnt tongue = no fun (but does anyone ever wait?)
- Try not to overload your air fryer basket. Actually, I find it works better if you do smaller batches—even if you have to wait longer, you get crunchier results.
FAQ: The Questions I Actually Get Asked
- Can I make these ahead of time?
- Sorta. You can bread the ravioli and keep them in the fridge for a few hours before cooking. But once they’re cooked, best to eat them ASAP—the crunch fades overnight. I think they taste better the next day, but my family disagrees.
- Do I have to use cheese ravioli?
- Nope! Use whatever ravioli you love—meat, spinach, even lobster (if you’re feeling posh). The method’s the same.
- Can I freeze them?
- Uncooked, yes. Bread ‘em, freeze on a tray, then bag up. Cook straight from frozen—just add a couple minutes to the cook time. Cooked ones? Meh, they get a bit leathery, but edible in a pinch.
- What air fryer do you use?
- I’m using a Ninja brand right now—it’s a bit bulky, but I like the results. There’s a good air fryer review here if you’re shopping around. But honestly, any model that fits your counter will do fine.
- Where do you get your ravioli?
- Most of the time, just from my local supermarket. I like Rana brand, but store-brand is fine too. If you want to make your own (wow, overachiever!), I like this homemade pasta guide from Bon Appétit.
Anyway, hope you give these a try—let me know how yours turn out! And if you discover a dip that trumps ranch and marinara, please holler at me. Happy snacking!
Ingredients
- 1 package (9 oz) refrigerated cheese ravioli
- 2 large eggs
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon dried Italian herbs
- ¼ teaspoon black pepper
- Olive oil spray
- Marinara sauce, for serving
Instructions
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1Preheat the air fryer to 375°F (190°C).
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2In a shallow bowl, whisk the eggs. In another bowl, combine breadcrumbs, Parmesan cheese, garlic powder, Italian herbs, and black pepper.
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3Dip each ravioli into the egg, then coat with the breadcrumb-Parmesan mixture, pressing gently to adhere.
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4Arrange the coated ravioli in a single layer in the air fryer basket. Lightly spray with olive oil.
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5Air fry for 8-10 minutes, flipping halfway through, until golden and crispy.
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6Serve warm with marinara sauce for dipping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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