Ingredients:

  • 1 (20 oz) package frozen or refrigerated cheese ravioli
  • ½ cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon whole milk or cream
  • 2 cups Panko breadcrumbs
  • ½ cup grated Parmesan cheese (finely grated)
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon garlic powder
  • Kosher salt and Black pepper, to taste
  • Neutral cooking oil spray (e.g., avocado or canola), as needed
  • 5 cups good quality Marinara or tomato sauce (for dipping)

Instructions:

  1. Set Up the Breading Stations: Arrange three shallow dishes in an assembly line. Dish 1: ½ cup flour. Dish 2: Whisk the eggs and milk/cream until smooth (the 'egg wash'). Dish 3: Combine the Panko, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix thoroughly until the crumbs are evenly seasoned.
  2. Coat the Ravioli: Working in small batches (5–6 pieces at a time), coat each ravioli using the following sequence: Dredge lightly in flour, tap off excess; dip briefly into the egg wash, ensuring full coverage; place immediately into the Panko mixture, pressing lightly to ensure the Panko adheres firmly to all sides.
  3. Rest the Coated Ravioli: Transfer the coated ravioli to a clean plate or baking sheet. Allow them to sit for 5 minutes. This rest time helps the coating dry slightly and adhere better during cooking.
  4. Preheat the Air Fryer: Preheat the air fryer to 190°C (375°F) for 3–5 minutes.
  5. Arrange and Spray: Place the coated ravioli in the air fryer basket in a single layer. Do not overcrowd—cook in batches if necessary. Generously spray the tops of the ravioli with the cooking oil spray.
  6. Initial Cook: Cook for 4–5 minutes.
  7. Flip and Finish: Open the basket, flip the ravioli using tongs, and spray the second side lightly. Continue cooking for another 4–6 minutes, or until the coating is deeply golden brown and crispy.
  8. Hold Warm and Warm the Dip: Transfer the finished ravioli to a wire rack or warm serving dish while you repeat the cooking process with the remaining batches. While the last batch is cooking, gently warm the marinara sauce in a saucepan over low heat.
  9. Serving: Immediately after removing the ravioli from the air fryer, sprinkle with a pinch of salt (optional) and a tiny dusting of fresh Parmesan, if desired. Serve hot alongside the warm marinara sauce for dipping.