Air Fried Toasted Ravioli
Air Fried Toasted Ravioli- Store bought cheese ravioli is transformed into a crispy appetizer thanks to the air fryer.
October 29, 2021 by Nicole Collins
There's something that's been on my mind lately.
It's a question that I'm not sure I really want the answer to. But as a blogger that has to keep up with the trends, I feel like I have to address this issue.
Here is goes...
Do I need TikTok?
As someone that falls into the “geriatric millennial” category, I wonder if I'm too old or too late to the game to hop on the video sharing app bandwagon. And honestly, I don't know that I can keep up with one more social media outlet.
But at the same time, it seems like TikTok is the future. At least for right now it is, anyway. I enjoy watching videos that people share to Instagram. But, am I creative enough to create content there too?
I don't know what to do. But, I do know that I can still get inspiration from the kids on the TikTok even without having the app. There recently was a trend going around where people were air frying cooked pasta noodles and eating them as chips. I don't know how I feel about that, but I did whip up today's recipe as a result of that basic idea. So, maybe I'm already team TikTok and I don't even know it.
Either way, I'm officially team air fried pasta thanks to today's recipe.
So today, we're making Air Fried Toasted Ravioli!
This super simple recipe takes store bought cheese ravioli and transforms them into a crispy appetizer that's crunchy on the outside and gooey on the inside. These bites are so fun and delicious. And, they take basically no effort at all to make.
So, let's get to it!
We're going to start with a simple cheese ravioli that we'll buy pre-made from the grocery store. You can use fresh or frozen pasta. But the key is cook it until it's just BARELY al dente. Because this pasta is getting cooked twice, we don't want to overcook it during either round. That will give us dry pasta that's crunchy but not in a good way. So, we'll cook our ravioli in salted water according to the package directions to the shortest cooking time on the bag. From there, we'll let the pasta cool down for just a few minutes. And then, to the breading station it goes.
To make our ravioli nice and crunchy on the outside, we're going to coat it in a homemade Italian seasoned panko breadcrumb mix. We'll start with plain panko. Then, we'll add some Italian seasoning, some garlic powder, and some grated parmesan cheese. Now, I very rarely use the shelf stable parmesan cheese in a can anymore. But, this is one of those times where it's actually the right decision. Pre-grated parm in a can tends to be a little drier than freshly grated parmesan, and it's not as melty. So, using the canned parm is a great way to add salty, cheesy flavor without creating a gooey mess.
Once our breadcrumb mix is ready, we'll dip our cooked ravioli into some well beaten egg, which will help the breadcrumbs stick. Then we'll coat them in the breadcrumbs, and they're ready for the air fryer!
When it's time to air fry, we'll preheat our air fryer to 390 degrees. Then, we'll spritz the basket with a little cooking spray, layer in our breaded ravioli, give the top of the ravioli another spritz of cooking spray to help them get nice and crispy, and we'll cook them until they're just golden brown.
Here's the thing. These can go from perfect to overcooked in just 60 seconds. Because all air fryers are not created equally, you're going to want to watch these babes pretty closely. Start checking them at the lowest cooking time, and check on them every 30 seconds-1 minute until they're lightly golden brown. When they hit that golden color, they're ready to eat. You guys know that I'm obsessed with my Ninja Foodi Grill air fryer, and mine were perfect at exactly 4 minutes.
When it's time to eat, you're in for quite the treat. The layers of texture in these little bites are truly incredible. We go from a crunchy coating on the outside, to a soft and chewy pasta in the middle, to a creamy and gooey center. These are insanely delish on their own. But, you can never go wrong with a dip on the side. A classic marinara sauce dipper is the obvious choice. But, I highly recommend serving these alongside the Mushroom Marsala dip we made earlier in the week.
Okie dokes. That's all I've got for today. I'm having a great time air frying unusual suspects, so tell me what we should air fry next!
Until then, enjoy! And, let's eat!
Air Fried Toasted Ravioli
Serves: 4 Print
20-24 mini cheese ravioli (about a 10 oz bag)
2 eggs, well beaten
1 cup panko breadcrumbs
2 tsp Italian seasoning
½ tsp garlic powder
1 tbsp grated parmesan cheese
olive oil cooking spray
marinara sauce, for serving
Prepare the pasta: Cook ravioli in salted water according to package directions until just al dente (the lowest time in the suggested cooking time). Drain well, transfer to a plate arranging ravioli in a single layer, and allow pasta to cool for 10 mins.
Bread the Ravioli: To a shallow bowl, add well beaten egg. To a second shallow bowl, add panko, Italian seasoning, garlic powder, and parmesan cheese. Mix well. One at a time, dredge the ravioli in the egg until coated, then in the panko mix until coated, pressing gently to adhere the breadcrumb to the pasta. Arrange breaded ravioli in a single layer on a sheet of parchment paper, and repeat with remaining pasta.
Preheat air fryer to 390 degrees. Spray the air fryer basket with cooking spray. Arrange the ravioli in a single layer in the air fryer basket, and spritz the top of the ravioli with cooking spray. Air fry for 3-5 minutes until lightly golden brown. Repeat with remaining batches, as necessary.
Serve the toasted ravioli with marinara sauce, if desired. Enjoy!
*I use the Ninja Foodi Grill as my air fryer, and mine took 4 minutes. Every air fryer's temp/cooking time is different, so start checking on your ravioli at 3 minutes. We want them to be just golden brown without overcooking the pasta.
*I rarely use this ingredient, but this is one of those times that we want to use the grated parmesan from a can. It's a little drier which means it's not going to create a melty mess in our air fryer.
*You can use fresh or frozen ravioli for this recipe. Either way, we want to cook it for the lowest possible cooking time before we bread it. This will help ensure our ravioli doesn't overcook and dry out in the air fryer. I used ravioli from Aldi, and mine boiled in salted water for 3 minutes.
*If you want a real treat, serve these ravioli with my Mushroom Marsala Dip.
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