Air Fryer Toasted Ravioli
St. Louis bar food: breaded ravioli, crisp shell, molten middle.
Kit that makes this foolproof
A few inexpensive bits that get you crispier results with less mess.
A roomy air fryer
A larger basket means fewer batches and crispier results.
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Perforated liners
Less sticking and mess, without blocking the airflow.
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Silicone tongs
Turn and lift without scratching the non-stick basket.
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Before You Start
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.
Instructions
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1
Pat the ravioli dry. Mix the breadcrumbs with half the parmesan, the oregano and garlic powder.
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2
Bread each raviolo: flour, egg, then the crumb mix, pressing gently so the coating hugs the pasta ridges.
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3
Preheat the air fryer to 195°C / 380°F for 3 minutes.
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4
Spray the ravioli well on both sides and lay them in a single layer, working in batches.
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5
Air fry for 7 to 8 minutes, flipping at 4, until golden and crisp at the edges.
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6
Shower with the rest of the parmesan while hot and serve around the bowl of warm marinara.
♨️ 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 cannot 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 are only browning the shell. When the coating is gold, they are 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.
