Toasted ravioli in the Air Fryer
The St. Louis classic toasted ravioli: fresh ravioli in a crispy breaded coating, toasted golden in the air fryer with no pre-cooking at all. Sprinkled with parmesan and served with warm marinara sauce for dipping.
Equipment
- 1 Air fryer
- 2 Bowl
- 1 Pot
Ingredients
- 500 g fresh ravioli From the chiller, ideally with a meat or cheese filling
1 tbsp olive oil In a spray bottle or as oil spray
Breading
2 pcs eggs
2 tbsp milk
100 g breadcrumbs Panko works well for extra crunch
1 tsp oregano Dried
0.5 tsp garlic powder
Serving
30 g parmesan Finely grated- 1 tbsp parsley Fresh, finely chopped
- 3 dl marinara sauce Store-bought or homemade
Instructions
Preparation
- Whisk 2 pcs eggs and 2 tbsp milk together in a bowl.
- Mix 100 g breadcrumbs with 1 tsp oregano and 0.5 tsp garlic powder in another bowl.
- Dip 500 g fresh ravioli one at a time in the egg mixture, letting any excess drip off. Then coat them thoroughly in the breadcrumbs, so they're covered on both sides and along the edges, and place them on a plate while you coat the rest.
Cooking in the air fryer
- Preheat the air fryer to 200 °C fan.
- Place half of the breaded ravioli in the basket in a single layer, so they don't overlap, and spray them lightly with olive oil.
- Cook the ravioli at 200 °C for 8 minutes. Turn them after 4 minutes, and lightly spray the new top side with oil, so they turn golden and crispy on both sides.
- Repeat with the rest of the ravioli: place them in a single layer, spray them lightly with oil, and cook them at 200 °C for 8 minutes, turning them after 4 minutes.
Serving
- Warm 3 dl marinara sauce in a small saucepan over low heat for about 5 minutes, while the last batch of ravioli cooks.
- Sprinkle the ravioli with 30 g parmesan and 1 tbsp parsley while they're still hot, so the cheese melts slightly into the coating.
- Serve the ravioli straight away, while they're crispy, with the warm marinara sauce for dipping.
Notes
Tips for the perfect result:
Press the breadcrumbs on firmly, also along the edges, so the coating is completely sealed and crispy. Spray the basket lightly with oil before adding the ravioli so they don't stick, and always place them in a single layer so the hot air can circulate freely around them. No pre-cooking:
Use fresh ravioli from the chiller cabinet. They can be toasted straight away, because the pasta has time to become tender in the air fryer while the coating turns golden. Dried ravioli from the shelf, on the other hand, need to be boiled first, or they'll turn hard. Variation:
Mix 2 tbsp finely grated parmesan into the breadcrumbs for a more flavourful crust, or use ravioli with ricotta and spinach for a meat-free version. For more punch in the dip, stir a pinch of chilli flakes into the marinara sauce. Serving:
In St. Louis, toasted ravioli is classically served as a starter with warm marinara on the side. They also work well as a snack or as part of a tapas spread, ideally with a fresh rocket salad with lemon. Portion size:
This dish is designed for two batches in a standard air fryer. If your air fryer is smaller, bake the ravioli in three batches; if you have a large basket, one batch may be enough, as long as they're in a single layer.
Press the breadcrumbs on firmly, also along the edges, so the coating is completely sealed and crispy. Spray the basket lightly with oil before adding the ravioli so they don't stick, and always place them in a single layer so the hot air can circulate freely around them. No pre-cooking:
Use fresh ravioli from the chiller cabinet. They can be toasted straight away, because the pasta has time to become tender in the air fryer while the coating turns golden. Dried ravioli from the shelf, on the other hand, need to be boiled first, or they'll turn hard. Variation:
Mix 2 tbsp finely grated parmesan into the breadcrumbs for a more flavourful crust, or use ravioli with ricotta and spinach for a meat-free version. For more punch in the dip, stir a pinch of chilli flakes into the marinara sauce. Serving:
In St. Louis, toasted ravioli is classically served as a starter with warm marinara on the side. They also work well as a snack or as part of a tapas spread, ideally with a fresh rocket salad with lemon. Portion size:
This dish is designed for two batches in a standard air fryer. If your air fryer is smaller, bake the ravioli in three batches; if you have a large basket, one batch may be enough, as long as they're in a single layer.
Nutrition
Calories: 540kcalCarbohydrates: 64gProtein: 24gFat: 21gSaturated fat: 7gPolyunsaturated fat: 3gMonounsaturated fat: 8gTrans fat: 0.2gCholesterol: 165mgSodium: 1140mgPotassium: 500mgFiber: 5gSugar: 7gVitamin A: 700IUVitamin C: 6mgCalcium: 260mgIron: 4.2mgNet carbohydrates: 59g
