Oven Toasted Ravioli (Air Fryer or Oven)
Crispy breaded ravioli baked or air-fried until golden for a simple, crowd-pleasing appetizer or snack.
Equipment
- Cookie sheet
- Parchment Paper
- two shallow bowls or pie plates
- Cooking spray
Ingredients
- 12 round frozen ravioli, thawed
- 1 large egg
- 1 Tbsp milk
- 6 Tbsp Italian bread crumbs
- 2 Tbsp grated Parmesan cheese
- cooking spray
Instructions
- Preheat the oven to 375°F (190°C). Line a cookie sheet with parchment paper and set aside.
- In a shallow bowl whisk together the egg and milk until blended.
- In a second shallow bowl combine the Italian bread crumbs and grated Parmesan cheese.
- Working one at a time, dip each thawed ravioli into the egg mixture, letting excess drip off, then press into the breadcrumb mixture to coat both sides. Place coated ravioli in a single layer on the prepared baking sheet.
- Lightly spray the tops of the coated ravioli with cooking spray to help them brown.
- Bake for 12–15 minutes, or until the ravioli are golden brown and crisp. Serve immediately with warm marinara or pesto.
- Air fryer option: arrange coated ravioli in a single layer and cook at 350°F (175°C) for 7–9 minutes, flipping once if needed.
Notes
- You can use frozen or refrigerated ravioli; no precooking is needed.
- Any ravioli variety works, cheese ravioli is a common choice.
- Panko can be used if mixed with Italian seasoning.
- Freshly grated Parmesan or the powdered can is preferred for coating.
- To freeze: coat, freeze on a baking sheet, then transfer to a bag and bake from frozen adding a few minutes.
- Air fryer cook time is 7–9 minutes at 350°F.