Air Fryer Crispy Ravioli
Looking for a crowd pleasing appetizer that feels fancy but takes hardly any effort? These crispy air fryer ravioli are it. With a golden, herby crust on the outside and soft, cheesy filling on the inside, they’re basically little pillows of deliciousness, perfect for dipping, sharing, or eating straight off the tray when no one’s looking.
Equipment
- Air fryer
- sauce pan
Ingredients
- 1 Packet of fresh ravioli any filling you like
- 2 tbsp Olive oil
- 1 tsp Italian herb mix oregano, basil, thyme, etc.
- Jarred pasta sauce for dipping
Instructions
Boil the ravioli:
- Bring a pot of water to a gentle boil and cook the ravioli for 4 minutes. You want them cooked but still slightly firm so they hold up in the air fryer.
Drain and cool slightly:
- Carefully drain the ravioli and let them sit for a minute or two so they’re not too hot to handle.
Toss with oil & herbs:
- In a bowl, gently coat the ravioli with a good drizzle of olive oil and a sprinkle of Italian herbs. Make sure every piece gets some seasoning love.
Air fry:
- Preheat your air fryer to 180°C (356°F).
- Put a little olive oil in that tray you are going to use and use a piece of kitchen roll to make it a thin layer to prevent sticking.
- Place the ravioli in a single layer (don’t overcrowd!) and air fry for 5–7 minutes, flipping halfway through.
- Keep an eye on them, they should be lightly golden, not too browned. Overcooking can dry them out.
Heat your dipping sauce:
- While the ravioli are crisping up, warm up your favorite jarred pasta sauce in a small pot or the microwave. (Make sure to cover so it doesn't make a mess in the microwave).
Serve & enjoy:
- Plate up the crispy ravioli with the warm sauce on the side.
Notes
Tips for the Best Results:
- Use fresh ravioli, not frozen or canned. Don’t let them brown too much. Once they get too dark, the filling can start to dry out.
- Serve immediately after air frying for that perfect crunch.
- Try cheese-stuffed ravioli for extra gooeyness inside!