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.
Tip: Allergy Advice
This dish contains the following allergens: Wheat, Milk/Dairy, Eggs
Step-by-step instruction without your screen going to sleep
- 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
- 3 Medium Bowls
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
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.
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.
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.
When cooking is complete, sprinkle the ravioli with Parmesan cheese and serve warm with the marinara dipping sauce.