Crispy Air Fryer Ravioli Without Breading
Crispy Air Fryer Ravioli Without Breading is a super simple way to turn ravioli—fresh or frozen—into a snack or light meal without the extra steps.
Ingredients
- 250 g ravioli (fresh or frozen)
- 1 tbsp olive oil
- 30 g finely grated parmesan
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- ½ tsp Italian seasoning
- ½ cup marinara sauce (optional)
- chopped parsley (to garnish)
Instructions
- If you’re using frozen ravioli, let them thaw just a little—long enough so they’re not stuck together. You don’t need them fully defrosted, just soft enough to separate easily.
- Cook them in boiling water for 5-6 minutes, or simply follow the instructions on the packaging. Drain, and pat them dry using a kitchen towel.
- Place the ravioli in a mixing bowl and toss them with olive oil, grated parmesan, Italian seasoning, salt, and pepper. Make sure every piece is lightly coated—this helps them crisp up and gives a bit of flavor.
- Set your air fryer to 392°F (200°C). Add the ravioli in a single layer (don’t pile them on top of each other) and cook for 8-10 minutes total. Flip them halfway through. You’re looking for lightly golden edges and a little puff to the ravioli.
- Once they’re crisp, take them out and sprinkle with more grated Parmesan and chopped fresh parsley if you like.
- Serve with a small bowl of marinara or pesto for dipping.
Notes
- Use parchment liners with holes</strong> to prevent sticking, especially with cheese-filled ravioli that might ooze a bit.
- It’s tempting to cook everything at once, especially if you’re hungry. But stuffing the air fryer full means the ravioli won’t get proper air circulation. That means soft spots and uneven browning. Cook in batches if you need to.
- You don’t need a lot of olive oil—just enough to coat the ravioli lightly—but skipping the oil altogether can leave you with dry, chewy pasta. The oil helps it crisp, adds flavor, and keeps seasonings in place.
- Ravioli cooks fast, especially fresh ones. Keep an eye on the color and texture after the first few minutes. Once the edges turn golden and the pasta starts to puff slightly, you’re good to go.