Air fryer crispy ravioli with golden parmesan crust and gooey cheese centers in 10 minutes. ♡
These air fryer crispy ravioli are the viral toasted ravioli you keep seeing on TikTok, made at home in 10 minutes flat. Frozen cheese ravioli get a quick parmesan breadcrumb dip, then crisp up in the air fryer until golden brown and ready to dunk into warm marinara. For more ideas, see our Cheesy Garlic Bread Chicken.
An appetizer that disappears in 60 seconds at every party. Let’s make it together.
Ingredients
Air Fryer Crispy Ravioli
- 20 frozen cheese ravioli, do not thaw
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup freshly grated parmesan
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- olive oil spray
- 1 cup warm marinara sauce, for serving
- 2 tbsp fresh parsley, chopped, for garnish
How to Make Air Fryer Crispy Ravioli
- **Mix.** Whisk panko, parmesan, Italian seasoning, garlic powder, salt, and pepper in a shallow dish. Beat eggs in a second shallow dish.
- **Dredge.** Dip each frozen ravioli into the egg, let extra drip off, then press into the panko mix to coat both sides. Set on a plate.
- **Arrange.** Preheat air fryer to 380F. Spray the basket with oil and lay ravioli in a single layer with space between each one.
- **Cook.** Air fry 4 minutes, then spray the tops with oil and flip. Cook 3 to 4 more minutes until deeply golden and crispy.
- **Serve.** Sprinkle with parsley and extra parmesan. Serve with warm marinara on the side for dunking.
Why This Recipe Works
Frozen ravioli is the cheat code that makes this work. Fresh ravioli has too much moisture and bursts under air fryer heat, while frozen pasta stays sealed long enough to crisp up the outside before the cheese melts. Buy a bag of cheese ravioli and pull straight from the freezer.
The egg dip then breadcrumb coat is what gives the wing chain copycat crunch. Egg acts as glue and the panko parmesan combo brings two textures, panko shatters and parmesan toasts into golden lacy crisp spots. Skip the panko and the coating goes powdery instead of crackly.
A single layer in the air fryer basket and a quick spritz of oil halfway through is the difference between great and meh. Crowding traps steam and the breading goes soft, while a fast oil spray at the 4 minute mark glues the coating to the dough and gives that deep fry color without actually frying. For more ideas, see our Sticky Asian Glazed Meatballs.
Tips
- Use frozen cheese ravioli straight from the freezer, do not thaw.
- Dredge in batches of 6 so the egg coating does not get gummy.
- Set the ravioli in a single layer with space between each one in the basket.
- Store leftovers in an airtight container up to 2 days. Re crisp at 380F for 3 minutes.
- Serve right away with warm marinara so the centers are gooey and the outside still snaps.
- Common mistake: do not skip the oil spray. Dry breading turns powdery without it.
Variations
- Use spinach and ricotta ravioli for a green twist.
- Toss hot ravioli with garlic butter and parsley right out of the basket.
- Dust with truffle salt and serve with truffle aioli for fancy bites.
- Add 1/2 teaspoon Italian seasoning to the breadcrumb mix for extra herbal flavor.
- Pair with vodka sauce or pesto instead of marinara for variety.
- Make a buffalo version, toss the crispy ravioli in buffalo sauce and serve with ranch.
Looking for more recipes? Try our Strawberry Cream Cheese Stuffed French Toast or Vegan Thai Red Curry next.
Common Mistakes to Avoid
- Using fresh ravioli: Switch to frozen. Fresh pasta blows out and leaks cheese in the air fryer.
- Crowding the basket: Cook in batches with space between each ravioli so steam can escape.
- Skipping the oil spray: Spritz the ravioli at the 4 minute mark for that deep fried color.
- Using regular breadcrumbs: Panko is what gives the shatter crunch. Regular crumbs go powdery and dense.
Air Fryer Crispy Ravioli
Ingredients
Method
- **Mix.** Whisk panko, parmesan, Italian seasoning, garlic powder, salt, and pepper in a shallow dish. Beat eggs in a second shallow dish.
- **Dredge.** Dip each frozen ravioli into the egg, let extra drip off, then press into the panko mix to coat both sides. Set on a plate.
- **Arrange.** Preheat air fryer to 380F. Spray the basket with oil and lay ravioli in a single layer with space between each one.
- **Cook.** Air fry 4 minutes, then spray the tops with oil and flip. Cook 3 to 4 more minutes until deeply golden and crispy.
- **Serve.** Sprinkle with parsley and extra parmesan. Serve with warm marinara on the side for dunking.
Notes
Sources: USDA FoodData Central for nutrition data and Harvard T.H. Chan School of Public Health Nutrition Source.
