Description
Crispy air fryer ravioli chips coated in seasoned panko and Parmesan. Air fry until golden and serve with warm marinara sauce for an irresistible appetizer.
Ingredients
- 20 oz frozen cheese ravioli
- 2 large eggs
- 2 tablespoons milk
- 1½ cups panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can crushed tomatoes, 28 oz
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- 1 teaspoon sugar
- 2 tablespoons fresh parsley, chopped
- Extra Parmesan cheese for serving
Instructions
- Preheat the air fryer to 400°F for 5 minutes.
- Whisk eggs and milk in a shallow bowl. In a second bowl, combine panko breadcrumbs, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
- Dip one frozen ravioli into the egg mixture, let excess drip off. Press it firmly into the breadcrumb mixture to coat both sides completely.
- Place breaded ravioli on a plate. Repeat until all pieces are coated. Spray both sides generously with cooking spray.
- Arrange ravioli in a single layer in the air fryer basket; do not let them touch or overlap.
- Air fry for 5-6 minutes. Flip each ravioli and cook for an additional 5-6 minutes until golden brown and crispy.
- While ravioli cook, prepare the marinara. Heat olive oil in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Stir in crushed tomatoes, basil, oregano, salt, red pepper flakes, and sugar. Bring to a gentle simmer.
- Reduce heat to low and simmer the marinara for 10-12 minutes, stirring occasionally, until the sauce thickens.
- Remove ravioli from the air fryer. Immediately sprinkle with fresh parsley and extra Parmesan cheese.
- Serve hot ravioli chips with warm marinara sauce for dipping.
Notes
- Do not thaw frozen ravioli before breading; this prevents filling leakage.
- Press the breadcrumb coating firmly onto each ravioli for maximum crunch.
- Work in batches to avoid overcrowding the air fryer basket for even browning.
- Spray ravioli with cooking oil halfway through cooking for extra golden color.
- Keep cooked batches warm in a 275°F oven while finishing remaining ravioli.
- Store leftovers in the refrigerator for up to 3 days. Reheat at 350°F for 3-4 minutes.
- Cooked ravioli chips can be frozen for up to 1 month; reheat from frozen at 350°F for 6-8 minutes.
- Store marinara sauce separately in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Italian-American