📝 About This Recipe
Inspired by the legendary 'Toasted Ravioli' of St. Louis, this air-fried version delivers all the satisfying crunch of the deep-fried classic with a fraction of the oil. Each pasta pocket features a shatteringly crisp herb-crusted exterior and a molten, cheesy center that begs to be dipped in zesty marinara. It is the ultimate modern appetizer that bridges the gap between sophisticated Italian comfort food and effortless game-day snacking.
🥗 Ingredients
The Ravioli
- 20 oz Fresh Cheese Ravioli (refrigerated, not frozen, for best texture)
- 1/2 cup All-purpose flour (for dredging)
- 2 Large eggs (beaten)
- 1 tablespoon Whole milk (whisked into eggs)
The Breading
- 1 cup Italian style breadcrumbs (seasoned)
- 1/2 cup Panko breadcrumbs (for extra crunch)
- 1/4 cup Grated Parmesan cheese (finely grated)
- 1 teaspoon Garlic powder
- 1/2 teaspoon Dried oregano
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper (freshly cracked)
- 1 bottle Olive oil spray (high-quality non-aerosol if possible)
For Serving & Garnish
- 1 cup Marinara sauce (warmed for dipping)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 pinch Red pepper flakes (optional for heat)
👨🍳 Instructions
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1
Preheat your air fryer to 375°F (190°C) for at least 5 minutes to ensure a perfectly hot cooking environment.
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2
Set up a breading station with three shallow bowls: place the flour in the first; whisk the eggs and milk together in the second; and combine the Italian breadcrumbs, Panko, Parmesan, garlic powder, oregano, salt, and pepper in the third.
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3
Work with 3-4 ravioli at a time to keep the process efficient and clean.
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4
Dredge each ravioli lightly in the flour, shaking off any excess so only a thin veil remains.
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5
Dip the floured ravioli into the egg wash, ensuring all sides and edges are completely coated.
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6
Press the ravioli firmly into the breadcrumb mixture, turning to coat evenly. Gently press the crumbs onto the pasta to ensure they adhere well.
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7
Place the breaded ravioli on a parchment-lined baking sheet while you finish the rest of the batch.
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8
Lightly grease the air fryer basket with olive oil spray to prevent sticking.
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9
Arrange the ravioli in a single layer in the air fryer basket, making sure they do not touch or overlap; you will likely need to cook in two batches.
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10
Generously spray the tops of the ravioli with the olive oil spray. This is the secret to getting that 'fried' golden color.
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11
Air fry for 5-6 minutes. Carefully flip each ravioli using tongs, spray the other side with olive oil, and cook for an additional 4-6 minutes until deep golden brown and crispy.
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12
Remove the ravioli from the air fryer and immediately sprinkle with a tiny bit more Parmesan and fresh parsley while still hot.
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13
Allow them to rest for 2 minutes before serving to let the cheese center set slightly.
💡 Chef's Tips
Use refrigerated ravioli rather than frozen for the most consistent texture and even cooking. Mixing Panko with standard breadcrumbs creates a more varied, crunchy texture that mimics deep-frying. Don't skip the flour dredge; it acts as the 'glue' that keeps the egg and breadcrumbs from sliding off the smooth pasta. If using frozen ravioli, thaw them completely in the refrigerator first and pat dry with paper towels to remove moisture. Avoid aerosol sprays with lecithin, which can damage air fryer baskets; use a simple oil mister instead.
🍽️ Serving Suggestions
Serve alongside a bowl of warm, chunky marinara sauce or a spicy Arrabbiata. Pair with a crisp, cold Italian Pilsner or a glass of chilled Pinot Grigio. Offer a side of creamy pesto aioli for those who prefer a non-tomato dipping option. Serve as part of an Italian antipasto platter with olives, prosciutto, and marinated artichokes. Add a sprinkle of lemon zest over the top just before serving for a bright, citrusy lift.