If you’re always looking for an interesting appetizer or snack, look no further. Everyone loves ravioli, and this recipe takes the typical deep-fried appetizer toa whole new, healthier level. What’s also great about this recipe is that you can adjust it to your preference by using whatever ravioli filling you prefer, or you can use a mix. Another bonus is that you can use the sauce of your choice, whether that be marinara, a spicy chili sauce, or even ranch.
This dish contains the following allergens: Wheat, Milk/Dairy, Eggs
Cooking mode
Step-by-step instruction without your screen going to sleep
Nonstick cooking spray
120g
all-purpose flour
2 large
eggs, beaten
136g
panko bread crumbs
4 tablespoons
grated Parmesan cheese, plus more for garnish
1 teaspoon
dried basil
Kosher salt
Freshly ground black pepper
1 (255g) package
ravioli of choice, fresh or frozen (thawed if frozen)
240ml
warmed marinara or sauce of choice
20
frozen ravioli
120g
all-purpose flour
3
eggs, whisked
1/4 cup
olive oil
272g
Italian-style panko breadcrumbs
240g
marinara sauce
Nonstick cooking spray
1 cup
all-purpose flour
2 large
eggs, beaten
1 cup
panko bread crumbs
1/4 cup
grated Parmesan cheese, plus more for garnish
1 teaspoon
dried basil
Kosher salt
Freshly ground black pepper
1 (9-ounce) package
ravioli of choice, fresh or frozen (thawed if frozen)
1 cup
warmed marinara or sauce of choice
20
frozen ravioli
1 cup
all-purpose flour
3
eggs, whisked
1/4 cup
olive oil
2 cups
Italian-style panko breadcrumbs
1 cup
marinara sauce
Utensils
3 Medium Bowls
Step 1
Spray the Cook & Crisp™ Basket with cooking spray. Prepare the dredging station by placing the flour in a medium bowl, the eggs in a separate medium bowl, and in a third medium bowl mix together the bread crumbs, Parmesan, and basil. Season with salt and pepper
Step 2
Dredge each piece of pasta in the flour, shaking off any excess. Dip it in the eggs, and then in the bread crumb mixture, evenly coating both sides. Place the ravioli in the prepared basket in a single layer. Only prepare as many ravioli as will fit in the basket without touching or overlapping; you may need to work in batches.
Step 3
Place the basket in the pot. Close the lid and move the slider to AIR FRY/STOVETOP. Select AIR FRY, set the temperature to 390°F, and set the time to 8 minutes. Press START/STOP to begin cooking.
Step 4
When the first batch is complete, carefully remove the basket, place the toasted ravioli on a plate, and repeat steps 3 and 4 with the remaining ravioli, if necessary.
Step 5
When cooking is complete, sprinkle the ravioli with Parmesan cheese and serve warm with the marinara dipping sauce.
Step 1
Place flour in a mixing bowl. Place eggs in another bowl. In a third bowl, combine olive oil with panko breadcrumbs and mix thoroughly.
Step 2
Working in batches, toss ravioli in flour. Shake off excess flour, then dip ravioli in eggs. Transfer ravioli to breadcrumbs and coat well. Set aside.
Step 3
Place the Cook & Crisp™ Basket in the pot. Close crisping lid. Preheat the unit by selecting AIR CRISP, setting the temperature to 375°F, and setting the time to 5 minutes.
Step 4
After 5 minutes, open the crisping lid and place half the ravioli in the basket.
Step 5
Close lid. Select AIR CRISP, set temperature to 375°F, and set time to 10 minutes. Select START/STOP to begin.
Step 6
When cooking is complete, transfer ravioli to a serving dish.
Step 7
Place remaining ravioli in the basket and repeat steps 5 and 6.
Step 8
When cooking is complete, serve ravioli with marinara sauce.
Spray the Cook & Crisp™ Basket with cooking spray. Prepare the dredging station by placing the flour in a medium bowl, the eggs in a separate medium bowl, and in a third medium bowl mix together the bread crumbs, Parmesan, and basil. Season with salt and pepper
Nonstick cooking spray
120g
all-purpose flour
2 large
eggs, beaten
136g
panko bread crumbs
4 tablespoons
grated Parmesan cheese, plus more for garnish
1 teaspoon
dried basil
Kosher salt
Freshly ground black pepper
1 (255g) package
ravioli of choice, fresh or frozen (thawed if frozen)
240ml
warmed marinara or sauce of choice
20
frozen ravioli
120g
all-purpose flour
3
eggs, whisked
1/4 cup
olive oil
272g
Italian-style panko breadcrumbs
240g
marinara sauce
Nonstick cooking spray
1 cup
all-purpose flour
2 large
eggs, beaten
1 cup
panko bread crumbs
1/4 cup
grated Parmesan cheese, plus more for garnish
1 teaspoon
dried basil
Kosher salt
Freshly ground black pepper
1 (9-ounce) package
ravioli of choice, fresh or frozen (thawed if frozen)
1 cup
warmed marinara or sauce of choice
20
frozen ravioli
1 cup
all-purpose flour
3
eggs, whisked
1/4 cup
olive oil
2 cups
Italian-style panko breadcrumbs
1 cup
marinara sauce
Step 2 of 5
Dredge each piece of pasta in the flour, shaking off any excess. Dip it in the eggs, and then in the bread crumb mixture, evenly coating both sides. Place the ravioli in the prepared basket in a single layer. Only prepare as many ravioli as will fit in the basket without touching or overlapping; you may need to work in batches.
Nonstick cooking spray
120g
all-purpose flour
2 large
eggs, beaten
136g
panko bread crumbs
4 tablespoons
grated Parmesan cheese, plus more for garnish
1 teaspoon
dried basil
Kosher salt
Freshly ground black pepper
1 (255g) package
ravioli of choice, fresh or frozen (thawed if frozen)
240ml
warmed marinara or sauce of choice
20
frozen ravioli
120g
all-purpose flour
3
eggs, whisked
1/4 cup
olive oil
272g
Italian-style panko breadcrumbs
240g
marinara sauce
Nonstick cooking spray
1 cup
all-purpose flour
2 large
eggs, beaten
1 cup
panko bread crumbs
1/4 cup
grated Parmesan cheese, plus more for garnish
1 teaspoon
dried basil
Kosher salt
Freshly ground black pepper
1 (9-ounce) package
ravioli of choice, fresh or frozen (thawed if frozen)
1 cup
warmed marinara or sauce of choice
20
frozen ravioli
1 cup
all-purpose flour
3
eggs, whisked
1/4 cup
olive oil
2 cups
Italian-style panko breadcrumbs
1 cup
marinara sauce
Step 3 of 5
Place the basket in the pot. Close the lid and move the slider to AIR FRY/STOVETOP. Select AIR FRY, set the temperature to 390°F, and set the time to 8 minutes. Press START/STOP to begin cooking.
Nonstick cooking spray
120g
all-purpose flour
2 large
eggs, beaten
136g
panko bread crumbs
4 tablespoons
grated Parmesan cheese, plus more for garnish
1 teaspoon
dried basil
Kosher salt
Freshly ground black pepper
1 (255g) package
ravioli of choice, fresh or frozen (thawed if frozen)
240ml
warmed marinara or sauce of choice
20
frozen ravioli
120g
all-purpose flour
3
eggs, whisked
1/4 cup
olive oil
272g
Italian-style panko breadcrumbs
240g
marinara sauce
Nonstick cooking spray
1 cup
all-purpose flour
2 large
eggs, beaten
1 cup
panko bread crumbs
1/4 cup
grated Parmesan cheese, plus more for garnish
1 teaspoon
dried basil
Kosher salt
Freshly ground black pepper
1 (9-ounce) package
ravioli of choice, fresh or frozen (thawed if frozen)
1 cup
warmed marinara or sauce of choice
20
frozen ravioli
1 cup
all-purpose flour
3
eggs, whisked
1/4 cup
olive oil
2 cups
Italian-style panko breadcrumbs
1 cup
marinara sauce
Step 4 of 5
When the first batch is complete, carefully remove the basket, place the toasted ravioli on a plate, and repeat steps 3 and 4 with the remaining ravioli, if necessary.
Nonstick cooking spray
120g
all-purpose flour
2 large
eggs, beaten
136g
panko bread crumbs
4 tablespoons
grated Parmesan cheese, plus more for garnish
1 teaspoon
dried basil
Kosher salt
Freshly ground black pepper
1 (255g) package
ravioli of choice, fresh or frozen (thawed if frozen)
240ml
warmed marinara or sauce of choice
20
frozen ravioli
120g
all-purpose flour
3
eggs, whisked
1/4 cup
olive oil
272g
Italian-style panko breadcrumbs
240g
marinara sauce
Nonstick cooking spray
1 cup
all-purpose flour
2 large
eggs, beaten
1 cup
panko bread crumbs
1/4 cup
grated Parmesan cheese, plus more for garnish
1 teaspoon
dried basil
Kosher salt
Freshly ground black pepper
1 (9-ounce) package
ravioli of choice, fresh or frozen (thawed if frozen)
1 cup
warmed marinara or sauce of choice
20
frozen ravioli
1 cup
all-purpose flour
3
eggs, whisked
1/4 cup
olive oil
2 cups
Italian-style panko breadcrumbs
1 cup
marinara sauce
Step 5 of 5
When cooking is complete, sprinkle the ravioli with Parmesan cheese and serve warm with the marinara dipping sauce.
Nonstick cooking spray
120g
all-purpose flour
2 large
eggs, beaten
136g
panko bread crumbs
4 tablespoons
grated Parmesan cheese, plus more for garnish
1 teaspoon
dried basil
Kosher salt
Freshly ground black pepper
1 (255g) package
ravioli of choice, fresh or frozen (thawed if frozen)
240ml
warmed marinara or sauce of choice
20
frozen ravioli
120g
all-purpose flour
3
eggs, whisked
1/4 cup
olive oil
272g
Italian-style panko breadcrumbs
240g
marinara sauce
Nonstick cooking spray
1 cup
all-purpose flour
2 large
eggs, beaten
1 cup
panko bread crumbs
1/4 cup
grated Parmesan cheese, plus more for garnish
1 teaspoon
dried basil
Kosher salt
Freshly ground black pepper
1 (9-ounce) package
ravioli of choice, fresh or frozen (thawed if frozen)
Place flour in a mixing bowl. Place eggs in another bowl. In a third bowl, combine olive oil with panko breadcrumbs and mix thoroughly.
Nonstick cooking spray
120g
all-purpose flour
2 large
eggs, beaten
136g
panko bread crumbs
4 tablespoons
grated Parmesan cheese, plus more for garnish
1 teaspoon
dried basil
Kosher salt
Freshly ground black pepper
1 (255g) package
ravioli of choice, fresh or frozen (thawed if frozen)
240ml
warmed marinara or sauce of choice
20
frozen ravioli
120g
all-purpose flour
3
eggs, whisked
1/4 cup
olive oil
272g
Italian-style panko breadcrumbs
240g
marinara sauce
Nonstick cooking spray
1 cup
all-purpose flour
2 large
eggs, beaten
1 cup
panko bread crumbs
1/4 cup
grated Parmesan cheese, plus more for garnish
1 teaspoon
dried basil
Kosher salt
Freshly ground black pepper
1 (9-ounce) package
ravioli of choice, fresh or frozen (thawed if frozen)
1 cup
warmed marinara or sauce of choice
20
frozen ravioli
1 cup
all-purpose flour
3
eggs, whisked
1/4 cup
olive oil
2 cups
Italian-style panko breadcrumbs
1 cup
marinara sauce
Step 2 of 8
Working in batches, toss ravioli in flour. Shake off excess flour, then dip ravioli in eggs. Transfer ravioli to breadcrumbs and coat well. Set aside.
Nonstick cooking spray
120g
all-purpose flour
2 large
eggs, beaten
136g
panko bread crumbs
4 tablespoons
grated Parmesan cheese, plus more for garnish
1 teaspoon
dried basil
Kosher salt
Freshly ground black pepper
1 (255g) package
ravioli of choice, fresh or frozen (thawed if frozen)
240ml
warmed marinara or sauce of choice
20
frozen ravioli
120g
all-purpose flour
3
eggs, whisked
1/4 cup
olive oil
272g
Italian-style panko breadcrumbs
240g
marinara sauce
Nonstick cooking spray
1 cup
all-purpose flour
2 large
eggs, beaten
1 cup
panko bread crumbs
1/4 cup
grated Parmesan cheese, plus more for garnish
1 teaspoon
dried basil
Kosher salt
Freshly ground black pepper
1 (9-ounce) package
ravioli of choice, fresh or frozen (thawed if frozen)
1 cup
warmed marinara or sauce of choice
20
frozen ravioli
1 cup
all-purpose flour
3
eggs, whisked
1/4 cup
olive oil
2 cups
Italian-style panko breadcrumbs
1 cup
marinara sauce
Step 3 of 8
Place the Cook & Crisp™ Basket in the pot. Close crisping lid. Preheat the unit by selecting AIR CRISP, setting the temperature to 375°F, and setting the time to 5 minutes.
Nonstick cooking spray
120g
all-purpose flour
2 large
eggs, beaten
136g
panko bread crumbs
4 tablespoons
grated Parmesan cheese, plus more for garnish
1 teaspoon
dried basil
Kosher salt
Freshly ground black pepper
1 (255g) package
ravioli of choice, fresh or frozen (thawed if frozen)
240ml
warmed marinara or sauce of choice
20
frozen ravioli
120g
all-purpose flour
3
eggs, whisked
1/4 cup
olive oil
272g
Italian-style panko breadcrumbs
240g
marinara sauce
Nonstick cooking spray
1 cup
all-purpose flour
2 large
eggs, beaten
1 cup
panko bread crumbs
1/4 cup
grated Parmesan cheese, plus more for garnish
1 teaspoon
dried basil
Kosher salt
Freshly ground black pepper
1 (9-ounce) package
ravioli of choice, fresh or frozen (thawed if frozen)
1 cup
warmed marinara or sauce of choice
20
frozen ravioli
1 cup
all-purpose flour
3
eggs, whisked
1/4 cup
olive oil
2 cups
Italian-style panko breadcrumbs
1 cup
marinara sauce
Step 4 of 8
After 5 minutes, open the crisping lid and place half the ravioli in the basket.
Nonstick cooking spray
120g
all-purpose flour
2 large
eggs, beaten
136g
panko bread crumbs
4 tablespoons
grated Parmesan cheese, plus more for garnish
1 teaspoon
dried basil
Kosher salt
Freshly ground black pepper
1 (255g) package
ravioli of choice, fresh or frozen (thawed if frozen)
240ml
warmed marinara or sauce of choice
20
frozen ravioli
120g
all-purpose flour
3
eggs, whisked
1/4 cup
olive oil
272g
Italian-style panko breadcrumbs
240g
marinara sauce
Nonstick cooking spray
1 cup
all-purpose flour
2 large
eggs, beaten
1 cup
panko bread crumbs
1/4 cup
grated Parmesan cheese, plus more for garnish
1 teaspoon
dried basil
Kosher salt
Freshly ground black pepper
1 (9-ounce) package
ravioli of choice, fresh or frozen (thawed if frozen)
1 cup
warmed marinara or sauce of choice
20
frozen ravioli
1 cup
all-purpose flour
3
eggs, whisked
1/4 cup
olive oil
2 cups
Italian-style panko breadcrumbs
1 cup
marinara sauce
Step 5 of 8
Close lid. Select AIR CRISP, set temperature to 375°F, and set time to 10 minutes. Select START/STOP to begin.
Nonstick cooking spray
120g
all-purpose flour
2 large
eggs, beaten
136g
panko bread crumbs
4 tablespoons
grated Parmesan cheese, plus more for garnish
1 teaspoon
dried basil
Kosher salt
Freshly ground black pepper
1 (255g) package
ravioli of choice, fresh or frozen (thawed if frozen)
240ml
warmed marinara or sauce of choice
20
frozen ravioli
120g
all-purpose flour
3
eggs, whisked
1/4 cup
olive oil
272g
Italian-style panko breadcrumbs
240g
marinara sauce
Nonstick cooking spray
1 cup
all-purpose flour
2 large
eggs, beaten
1 cup
panko bread crumbs
1/4 cup
grated Parmesan cheese, plus more for garnish
1 teaspoon
dried basil
Kosher salt
Freshly ground black pepper
1 (9-ounce) package
ravioli of choice, fresh or frozen (thawed if frozen)
1 cup
warmed marinara or sauce of choice
20
frozen ravioli
1 cup
all-purpose flour
3
eggs, whisked
1/4 cup
olive oil
2 cups
Italian-style panko breadcrumbs
1 cup
marinara sauce
Step 6 of 8
When cooking is complete, transfer ravioli to a serving dish.
Nonstick cooking spray
120g
all-purpose flour
2 large
eggs, beaten
136g
panko bread crumbs
4 tablespoons
grated Parmesan cheese, plus more for garnish
1 teaspoon
dried basil
Kosher salt
Freshly ground black pepper
1 (255g) package
ravioli of choice, fresh or frozen (thawed if frozen)
240ml
warmed marinara or sauce of choice
20
frozen ravioli
120g
all-purpose flour
3
eggs, whisked
1/4 cup
olive oil
272g
Italian-style panko breadcrumbs
240g
marinara sauce
Nonstick cooking spray
1 cup
all-purpose flour
2 large
eggs, beaten
1 cup
panko bread crumbs
1/4 cup
grated Parmesan cheese, plus more for garnish
1 teaspoon
dried basil
Kosher salt
Freshly ground black pepper
1 (9-ounce) package
ravioli of choice, fresh or frozen (thawed if frozen)
1 cup
warmed marinara or sauce of choice
20
frozen ravioli
1 cup
all-purpose flour
3
eggs, whisked
1/4 cup
olive oil
2 cups
Italian-style panko breadcrumbs
1 cup
marinara sauce
Step 7 of 8
Place remaining ravioli in the basket and repeat steps 5 and 6.
Nonstick cooking spray
120g
all-purpose flour
2 large
eggs, beaten
136g
panko bread crumbs
4 tablespoons
grated Parmesan cheese, plus more for garnish
1 teaspoon
dried basil
Kosher salt
Freshly ground black pepper
1 (255g) package
ravioli of choice, fresh or frozen (thawed if frozen)
240ml
warmed marinara or sauce of choice
20
frozen ravioli
120g
all-purpose flour
3
eggs, whisked
1/4 cup
olive oil
272g
Italian-style panko breadcrumbs
240g
marinara sauce
Nonstick cooking spray
1 cup
all-purpose flour
2 large
eggs, beaten
1 cup
panko bread crumbs
1/4 cup
grated Parmesan cheese, plus more for garnish
1 teaspoon
dried basil
Kosher salt
Freshly ground black pepper
1 (9-ounce) package
ravioli of choice, fresh or frozen (thawed if frozen)
1 cup
warmed marinara or sauce of choice
20
frozen ravioli
1 cup
all-purpose flour
3
eggs, whisked
1/4 cup
olive oil
2 cups
Italian-style panko breadcrumbs
1 cup
marinara sauce
Step 8 of 8
When cooking is complete, serve ravioli with marinara sauce.
Nonstick cooking spray
120g
all-purpose flour
2 large
eggs, beaten
136g
panko bread crumbs
4 tablespoons
grated Parmesan cheese, plus more for garnish
1 teaspoon
dried basil
Kosher salt
Freshly ground black pepper
1 (255g) package
ravioli of choice, fresh or frozen (thawed if frozen)
240ml
warmed marinara or sauce of choice
20
frozen ravioli
120g
all-purpose flour
3
eggs, whisked
1/4 cup
olive oil
272g
Italian-style panko breadcrumbs
240g
marinara sauce
Nonstick cooking spray
1 cup
all-purpose flour
2 large
eggs, beaten
1 cup
panko bread crumbs
1/4 cup
grated Parmesan cheese, plus more for garnish
1 teaspoon
dried basil
Kosher salt
Freshly ground black pepper
1 (9-ounce) package
ravioli of choice, fresh or frozen (thawed if frozen)
