Crispy Air Fryer Ravioli: Quick Homemade Fried Dumplings

These crispy, bite-sized Air Fryer Ravioli are an irresistible appetizer or snack. Using store-bought mini ravioli, a simple egg wash and seasoned panko breadcrumbs, they crisp up in the air fryer to a golden, crunchy perfection. Ready in under 20 minutes, this air fryer ravioli recipe delivers big flavor with minimal oil.

Imagine cheesy, toasted ravioli paired with warm marinara — a perfect crowd-pleaser. This recipe is straightforward and quick, using pantry staples and minimal prep. The result is crunchy on the outside, melty and cheesy inside, and ideal for entertaining or a satisfying solo snack.

Why You’ll Love This Air Fryer Recipe

• Crispy texture with only a fraction of the oil used for deep-frying, so you get the crunch without the grease or splatter.
• Fast and simple: a handful of ingredients and just a few easy steps.
• Highly addictive — the crunchy exterior and gooey filling make these hard to resist, whether you’re serving guests or snacking solo.

Ingredients You’ll Need

• Eggs — for the egg wash.
• Panko crumbs — use unseasoned panko so you can control the seasoning; panko gives a lighter, crispier coating compared with traditional breadcrumbs.
• Parmesan cheese — freshly grated for the best flavor and texture.
• Seasoning — garlic powder, onion powder, dried basil, salt and pepper.
• Mini ravioli — refrigerated three-cheese mini ravioli work great, but any filling will do.
• Oil spray — a light mist helps the coating turn golden and crisp.
• Fresh basil — optional, for garnish.
• Marinara sauce — for dipping; store-bought or your favorite homemade marinara.

How To Make This Air Fryer Ravioli Recipe

• Whisk the eggs with a splash of water (no more than 2 tablespoons) to make the egg wash and set aside.
• In a shallow bowl, combine panko, grated parmesan, garlic powder, onion powder, dried basil, salt and pepper.
• Dip each ravioli in the egg wash, then press into the panko-parmesan mixture until well coated.
• Lightly spray the air fryer basket with oil. Arrange coated ravioli in a single layer without overcrowding; work in batches if needed. Lightly spray the tops of the ravioli with oil.
• Air fry at 400°F (200°C) for 7–10 minutes, or until golden and crispy. No need to flip if your basket allows hot air circulation.
• Finish with extra grated parmesan and fresh basil, and serve immediately with marinara on the side.

Recipe Variations

• Add a pinch of cayenne or smoked paprika to the panko for a spicy or smoky kick.
• Swap dried basil for Italian seasoning for an all-in-one herb blend.
• Try different ravioli fillings — meat, mushroom, pumpkin or lobster will all crisp up nicely.
• For regular-sized ravioli, add 1–2 minutes to the cook time.
• If using frozen ravioli, do not thaw; increase cooking time by 2–3 minutes and check for crispness.

Tips and Notes

• Use freshly grated parmesan for better melting and flavor compared with pre-grated varieties.
• Arrange ravioli in a single layer with space between pieces so hot air circulates and crisps them evenly.
• Not into marinara? Serve with ranch, garlic aioli, pesto, or your favorite dipping sauce.
• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the air fryer until warmed and crisp.

Recipe

More Recipes You May Like

• Air Fryer Shrimp Tacos
• Air Fryer Fish Tacos
• Air Fryer Cauliflower Gnocchi
• Air Fryer French Toast Sticks

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