Air fryer toasted ravioli
St. Louis-style breaded ravioli that come out of the air fryer golden and crunchy outside and molten inside, with warm marinara for dipping.
- 40 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $1.78 a serving
- 630 calories
- Vegetarian
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 24 frozen cheese ravioli
- 2 large eggs
- 2 tbsp milk
- 1 cup plain breadcrumbs
- ¼ cup grated parmesan
- 1½ cups marinara sauce
- 1 tbsp fresh parsley, chopped (optional)
From your pantry
- 1 tsp Italian seasoning
- 2 tbsp olive oil
Each serving has about 630 calories, 25 g protein, 79 g carbs and 24 g fat, and costs about $1.78 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No milk? Half-and-half works.
- No grated parmesan? Parmesan wedge works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
Take the ravioli out of the freezer and let them sit 10 minutes while you set up.
Timer: 10 min
Dolly’s tip: Slightly thawed ravioli hold the crumbs better than rock-hard ones.the eggs and milk in a shallow bowl. In a second shallow bowl, stir the breadcrumbs, parmesan and Italian seasoning.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Dip each ravioli in the egg, let the extra drip off, then press it into the crumbs on both sides. Set them on a plate.
Dolly’s tip: Use one hand for the egg and the other for the crumbs, and your fingers won’t turn into breaded clubs.Heat the air fryer to 400°F. Arrange the ravioli in a single layer, working in batches, and brush the tops with oil.
Air fry 4 minutes, flip, brush with a little more oil, and air fry 3 to 4 minutes more, until and crisp.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 8 min
Dolly’s tip: Don’t pile them up. Crowded ravioli steam instead of crisping.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Meanwhile, warm the marinara in a small over low heat.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Low heat
Serve the ravioli hot, sprinkled with parsley, with the marinara for dipping.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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