Toasted ravioli is the appetiser St. Louis gave the world: fresh ravioli breaded and fried, dunked in marinara. The air fryer version needs no vat of oil and stays un-greasy enough that you notice the filling. Use fresh ravioli from the chiller cabinet, never dried, and the rest is a standard breading line.
Everything you need
- 350 g fresh ravioli (cheese or spinach), from the chiller
- ⅓ cup (42 g) all-purpose flour
- 2 eggs, beaten with a splash of milk
- 1¼ cups (75 g) panko or fine breadcrumbs
- ⅓ cup (33 g) parmesan, grated
- 1 tsp dried oregano
- ½ tsp garlic powder
- 1 cup marinara, warmed, for dunking
- oil spray
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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Pat the ravioli dry. Mix the breadcrumbs with half the parmesan, the oregano and garlic powder.
For this step
- 350 g fresh ravioli (cheese or spinach)
- 1¼ cups (75 g) panko or fine breadcrumbs
- ⅓ cup (33 g) parmesan
- 1 tsp dried oregano
- ½ tsp garlic powder
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Bread each raviolo: flour, egg, then the crumb mix, pressing gently so the coating hugs the pasta ridges.
For this step
- ⅓ cup (42 g) all-purpose flour
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Preheat the air fryer to 195°C / 380°F for 3 minutes.
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Spray the ravioli well on both sides and lay them in a single layer, working in batches.
For this step
- 350 g fresh ravioli (cheese or spinach)
- oil spray
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Air fry for 7 to 8 minutes, flipping at 4, until golden and crisp at the edges.
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Shower with the rest of the parmesan while hot and serve around the bowl of warm marinara.
For this step
- ⅓ cup (33 g) parmesan
- 1 cup marinara
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Air fryer notes
- Cook at 195°C / 380°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Fresh chilled ravioli only. Dried ravioli can't cook through inside a crumb coat, and frozen must be fully thawed and dried first.
- They cook fast and the filling is already cooked, so you're only browning the shell. When the coating is gold, they're done.
Make it your own
- Mushroom or butternut ravioli work beautifully. Meat-filled ones need 1 extra minute.
- Serve with warm garlic butter instead of marinara and pretend it was always the plan.
Storing & reheating
Best straight away. Leftovers keep 2 days and re-crisp at 190°C for 3 minutes, landing at about 85 percent of their former glory.
Frequently asked
Do you boil ravioli before toasting it?
No. Fresh ravioli breads and cooks straight from the packet, 7 to 8 minutes at 195°C / 380°F. Boiling first makes it too soft to bread.
What is toasted ravioli?
A St. Louis speciality: breaded, fried ravioli served with marinara for dipping. Toasted refers to the golden crumb, not a toaster.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
More air fryer recipes
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.