Toasted Breaded Ravioli
Toasted Breaded Ravioli is made with frozen cheese ravioli, Italian breadcrumbs, and Parmesan; air fry at 400°F for 10 minutes until crispy and golden, St. Louis style.
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Method
- 1
Do NOT thaw the ravioli — frozen works best for breading.
- 2
Dip frozen ravioli in beaten egg, then press into breadcrumb-Parmesan-seasoning mixture.
- 3
Spray with oil. Arrange in a single layer.
- 4
Air fry at 400°F for 8-10 minutes, flipping halfway, until golden brown and crispy.
- 5
Serve with warm marinara, fresh basil, and extra Parmesan.
Pro tip. Frozen ravioli is the secret — thawed ravioli is too soft and the breading slides off. These are best served immediately. For meat-filled ravioli, add 1-2 minutes of cook time.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 16 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 240 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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