My easy Air Fryer Ravioli is dipped in a quick egg wash and then breaded with bread crumbs and panko before taking a trip through the air fryer to crisp up! These make excellent appetizers and aren’t too much of a fuss to prepare. Plus, the end result is amazing and so worth it!

Air Fryer Ravioli

Just a few minutes in the air fryer and this easy appetizer is done in a flash! An air fryer breaded ravioli goes from prep to table almost faster than you can blink.

Ravioli never fail to please. Breading and frying them takes them to another level.

So easy. You dip in egg wash. Then dab in the crumbs and panko and from there right into the air fryer. Take them out and have the marinara sauce ready for dipping!

Also, if you enjoy ravioli like I do, then be sure to check out my beef and mushroom ravioli recipe.

With this recipe, we are using freshly made ravioli that’s available at your local market in the refrigerated section. You bread the ravioli, then toss it into the air fryer for about 5 or 6 minutes. Done! Get the marinara dipping sauce handy.

Get more Air Fryer Recipes here!

Air Fryer Ravioli Recipe shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Cheese ravioli
• Egg
• Milk
• Panko
• Breadcrumbs
• Flour
• Italian seasoning
• Salt

Try this Air Fryer Honey Garlic Salmon! It is delicious!

How to make Air Fryer Breaded Ravioli

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

How about some Air Fryer Halibut Scampi?

Air Fryer Ravioli FAQ

What type of ravioli works best for this recipe?

For this recipe, I recommend cheese ravioli, and for good reason. Cheese tends to have less water content than other ingredients like vegetables and meat. Water steaming out in the air fryer makes frying tougher.

You want the ravioli to get crispy and crunchy on the outside. You don’t want them to end up pasty and mushy. That’s also why I don’t recommend frozen ravioli here. There’s typically water crystals on the outside and that will not work well. 

What’s the best marinara to use?

Use marinara from a jar, or make your own. Grab a few tomatoes, a can of tomato paste, chopped onions, garlic and chicken stock. You can also add black olives and or capers if you like, and then just season with Italian herbs.

It comes together just as quickly as quickly as the ravioli. Just saute your onions and garlic, then add diced tomatoes. Cook together until the onions are translucent and shiny. Finally, add the tomato paste.

Stir in the chicken stock to get everything to a nice thick consistency.

Two things to watch out for. Don’t burn the chopped garlic. Add it after you get the onions close to being done. Garlic cooks and burns much quicker than onions. This is due to having less water and more fiber than onions.

You may want to add some red pepper flakes to spice things up a bit.

Even if you buy a jar of premade marinara you can always dress it up to be more interesting. Add extra garlic, red pepper flakes, or anything you like. Just make sure it is chopped up enough that you still can easily dip the ravioli in it.

I also have a recipe for a super quick homemade marinara here!

The secret to super flavorful ravioli

Make sure to add some Italian seasoning to your breading mixture. Typically, this is a blend of oregano, thyme, basil, and parsley. If you don’t have the mix handy, then any combination of the others works too. 

Personally, I love the Spiceology brand of Italian Seasoning for this!

I like to use regular breadcrumbs and panko. For some recipes, I dip separately, but for breaded cheese ravioli you can combine them first. A ravioli doesn’t have too much surface area to work with so they coat easily.

Can you use homemade ravioli for this dish?

You sure can make your own ravioli! Making your own pasta dough is very easy. Mix flour, egg, and water. Stir then kneed. Keep kneading until the dough has a nice elasticity to it.

You can use a rolling pin to roll out the sheets, but a pasta maker helps. Even better, there are pasta makers that also include ravioli attachments!

You can also find my post on how to make Ravioli here. That recipe is for beef and mushroom ravioli, but you could easily substitute cheese instead.