Do not crush the pre-boiled ravioli
Damaged ravioli lose filling when breading. Remove with a slotted spoon and gently dry.
Everyday cooking Recipe
Air fryer breaded ravioli
Fresh vegetable-filled ravioli become a breaded pasta snack. The short pre-cooking according to the package information prevents the case from remaining hard inside.
Total time
34 min
Calories
384 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Cook fresh ravioli first in the water
Dried ravioli and canned ravioli or ravioli in sauce are not suitable for this recipe. Fresh pasta from the refrigerated section with vegetable filling and a cooking time of about three minutes is required. After cooking, the ravioli need to steam-dry well so that the breadcrumb coating adheres. The amount gives two small snack portions without sauce.
Air Fryer Recipes
Pasta
New Year's Eve Recipes
Cheese
Recipe
Air fryer breaded ravioli
Fresh ravioli are pre-cooked and then thinly breaded. The crumbs are golden brown in the air fryer.
Ingredients
2 servings
Method
-
1
Pre-boil the ravioli
Cook ravioli completely in slightly salted water for about 3 minutes. Drain and steam on a clean cloth individually; do not bread them while their surface is wet.
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2
Mix the breadcrumbs
Mix bread crumbs with parmesan and parsley. Turn ravioli individually in the beaten egg, drain a little and roll in the crumbs. Non-sticking breading leftovers are not served.
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3
Use a thin layer of oil
Spread the breaded ravioli thinly with oil. According to the manufacturer's specification, preheat for 3 minutes to 180 °C. Place ravioli with space between them in a single layer in the basket.
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4
Bake until golden
Bake for about 10 minutes at 180 °C, gently turn after 5 minutes. The breadcrumb coating must be fully cooked and look dry-gold brown. Serve immediately as two small snacks; an additional sauce is not included.
Kitchen know-how
Tips for Air fryer breaded ravioli
Keep the breadcrumb coating thin
A compact crumb coat can become hard on the outside. Knock off excess loose crumbs slightly before insertion.
Variations
How to adapt this recipe
Use other fresh ravioli of comparable size and take into account their pack cooking time. The nutritional values are then product-specifically different.
Replace the parmesan with 10 g additional bread crumbs and season the breadcrumb mixture a little more vigorously.
Nutrition per serving
384kcal
52.6 gCarbohydrates
15.1 gProtein
11.7 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Air fryer breaded ravioli
No. Ravioli in sauce are too soft and moist for this breadcrumb coating. The recipe uses fresh ravioli from the refrigerated shelf.
The short air fryer phase mainly browns the breadcrumb coating. Precooking ensures that the pasta dough is already cooked before breading.
No. Only the coating that adheres to the ravioli is part of the dish. The calculated nutritional values count carefully with all the breading ingredients provided and can therefore be higher.
None. The basic snack is prepared without sauce; a separately served dip must be included.
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