This is apparently the time of the year when I get a craving for toasted ravioli. This time around, I'm offering an air fryer option that's even quicker than the oven option, though both are downright delightful. Put together some kind of marinara dipping sauce - and yeah, out of the jar counts - and get ready for a great appetizer, snack, or (paired with a salad or sides) dinner.
As many of you have already discovered, I've basically decided to use seasoned mayonnaise in place of egg washes for breading purposes all over the place. It's easier to handle, holds the crumb topping better, and since I tend to want to bake or air fry anyway, gives a better coating on the final dish. Just add to it to the list of great things you can use mayonnaise for and move on!
I like serving these toasted ravioli with a roasted tomato marinara and either a green salad or, as pictured above, a beet and goat cheese salad. You can, of course, pick any side, though I would suggest favoring light salads and vegetable dishes to offset the heavier ravioli.
- 10 oz. frozen ravioli
- 3 T. mayonnaise
- ½ tsp. garlic powder
- ¼ tsp. black pepper
- ½ c. Panko breadcrumbs
- 2 T. finely grated parmesan cheese
- ½ tsp. Italian seasoning
- Marinara sauce for dipping
Carefully separate any ravioli that is stuck together; set aside.
In a bowl mix together the mayonnaise, garlic powder, and black pepper. Place the raviolis into the mayonnaise mixture and toss to combine, making sure every ravioli is coated; set aside. You can also individually brush each ravioli with the mixture instead - good coating is key here.
In a medium bowl, mix together the breadcrumbs, parmesan cheese, and Italian seasoning. (If your air fryer requires pre-heating, set that now to 400°F for 5 minutes.)
Press the mayonnaise coated ravioli into the breadcrumbs, just a few at a time, and coat them well on all sides. Shake off any excess breadcrumbs.
Transfer the ravioli onto a baking sheet, in a single layer not touching, while you finish coating all of them. Place a sheet of plastic wrap in between the layers, if necessary.
Spray the basket of the air fryer with cooking spray. Place the raviolis in a single layer, not touching. Spray the tops of the ravioli with cooking spray. Air fry for 5 minutes, until crispy, golden brown, and warmed through.
Continue with the remaining ravioli.
Serve with marinara sauce (I used blended roasted tomatoes in oil) for dipping.
- Yields: 2-3 servings
- Preparation Time: 20 minutes