Toasted ravioli is a crispy, cheesy appetizer or snack that’s quick to prepare and absolutely delicious. Whether I’m making it in the air fryer or oven, it turns out perfectly golden and crunchy on the outside with a warm, savory filling inside. It’s the kind of easy, crowd-pleasing recipe that disappears in minutes.
Why You’ll Love This Recipe
I love how fast and simple this recipe is. It’s perfect when I want something crispy without deep frying. The breaded ravioli gets wonderfully golden in the air fryer or oven, making it a lighter but still satisfying treat. It works with fresh or frozen ravioli, so I can throw it together with what I have on hand. It’s also super versatile—great as an appetizer, a snack, or even part of a fun dinner spread.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 package (about 9–10 oz) refrigerated or frozen ravioli (cheese or meat-filled)
2 large eggs
1 tablespoon milk
1 cup Italian-style breadcrumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Cooking spray or olive oil spray
Marinara sauce, for serving (optional but highly recommended)
Directions
If I’m using frozen ravioli, I let it thaw slightly or cook it according to package directions until just tender.
In a small bowl, I whisk the eggs and milk together.
In another bowl, I combine breadcrumbs, Parmesan, garlic powder, and Italian seasoning.
I dip each ravioli into the egg mixture, then coat it in the breadcrumb mix, pressing gently to help the coating stick.
Air Fryer Method: I preheat the air fryer to 375°F. I arrange the ravioli in a single layer in the air fryer basket, spray lightly with cooking spray, and cook for 8–10 minutes, flipping halfway through, until golden brown and crisp.
Oven Method: I preheat the oven to 400°F. I place the breaded ravioli on a baking sheet lined with parchment paper, spray them with cooking spray, and bake for 15–20 minutes, flipping once, until crispy and golden.
I serve them warm with marinara sauce for dipping.
Servings and timing
This recipe makes about 4 servings. Prep time: 10 minutes Cook time: 8–10 minutes (air fryer) or 15–20 minutes (oven) Total time: around 20–25 minutes
Variations
I sometimes use spinach and cheese ravioli for a twist.
For extra heat, I mix crushed red pepper flakes into the breadcrumb mixture.
Instead of Italian breadcrumbs, I like using panko for even more crunch.
I swap Parmesan with Pecorino Romano for a bolder flavor.
I drizzle a little balsamic glaze over the cooked ravioli for a fancy touch.
Storage/reheating
I store leftover toasted ravioli in an airtight container in the fridge for up to 3 days. To reheat, I pop them back in the air fryer or oven at 350°F for 5–7 minutes until they’re warm and crisp again. I avoid the microwave—it makes them soggy.
FAQs
What type of ravioli works best for this recipe?
I like using cheese or meat-filled refrigerated ravioli, but frozen ones work too as long as I thaw or pre-cook them first.
Can I make toasted ravioli ahead of time?
Yes, I bread the ravioli ahead and keep them in the fridge for a few hours before cooking. It saves time and still crisps up nicely.
Is it better to use panko or Italian breadcrumbs?
Both work, but I use Italian breadcrumbs for flavor. Panko makes them extra crunchy if that’s what I’m going for.
Do I need to flip the ravioli while air frying or baking?
Yes, flipping halfway through helps both sides get evenly crispy and golden.
Can I freeze toasted ravioli after cooking?
I can freeze them once cooked and cooled. I reheat them straight from frozen in the air fryer or oven until hot and crispy again.
Conclusion
Toasted ravioli in the air fryer or oven is one of my go-to easy recipes when I want something crispy, cheesy, and totally satisfying. It’s quick to make, endlessly customizable, and always a hit at the table. Whether I’m serving it for guests or snacking solo, it never disappoints.
Toasted ravioli is a crispy, golden appetizer made in the air fryer or oven. Coated in seasoned breadcrumbs and served with marinara sauce, it’s a quick, delicious snack or party food.
Ingredients
1 package (9–10 oz) refrigerated or frozen ravioli (cheese or meat-filled)
2 large eggs
1 tablespoon milk
1 cup Italian-style breadcrumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Cooking spray or olive oil spray
Marinara sauce, for serving (optional)
Instructions
If using frozen ravioli, thaw slightly or cook according to package instructions until just tender.
In a small bowl, whisk together eggs and milk.
In another bowl, mix breadcrumbs, Parmesan, garlic powder, and Italian seasoning.
Dip each ravioli in the egg mixture, then coat with breadcrumb mixture, pressing gently to help coating stick.
Air Fryer: Preheat to 375°F. Arrange ravioli in a single layer, spray with cooking spray, and air fry for 8–10 minutes, flipping halfway, until golden and crisp.
Oven: Preheat to 400°F. Place breaded ravioli on a parchment-lined baking sheet, spray with cooking spray, and bake for 15–20 minutes, flipping once, until golden and crispy.
Serve warm with marinara sauce for dipping.
Notes
Use fresh or frozen ravioli; thaw or pre-cook frozen ones slightly before breading.
Swap Parmesan with Pecorino Romano for a bolder flavor.
Add crushed red pepper to breadcrumb mix for a spicy kick.
Panko breadcrumbs can be used for extra crunch.
Store leftovers in the fridge for up to 3 days; reheat in air fryer or oven for best texture.
