Pioneer Woman Air Fryer Ravioli

Pioneer woman air fryer ravioli is a quick, easy appetizer made with refrigerated cheese ravioli, seasoned breadcrumbs and grated parmesan, ready in 40 minutes. Since it crisps up golden without any deep frying, it's a go-to for Super Bowl parties, tailgates or dinner party snacking.

The key step is spraying both sides with cooking spray before air frying, since the spray triggers browning in the dry heat. Skip it and you get pale ravioli that taste more steamed than fried, so don't be shy with the spritz.

Ree uses a mix of seasoned breadcrumbs and grated parmesan in the coating, which adds a savory crunch you won't get from plain breadcrumbs alone. And she folds a splash of half-and-half into the egg wash, so the batter clings tighter and flakes less during cooking.

Pioneer Woman Air Fryer Ravioli

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

387

kcal

Breaded cheese ravioli air fried in batches until the coating shatters with each bite, then topped with parsley and parmesan for dipping into warm marinara.

Ingredients

• 3/4 c. seasoned breadcrumbs
  

• 1/2 c. grated parmesan cheese (about 2 ounces), plus more for serving
  

• 1 tbsp. half-and-half
  

• 1 large egg
  

• 1 (9-ounce) package refrigerated cheese ravioli
  

• Cooking spray, for the ravioli
  

• 1 tbsp. flat-leaf parsley, chopped
  

• 1/2 c. marinara sauce, warmed

Directions

• Preheat the air fryer: Set your air fryer to 350°F, then let it come to temperature while you prep the coating stations.
• Set up the breading station: Combine 3/4 c. seasoned breadcrumbs and 1/2 c. grated parmesan in one shallow dish, then beat 1 tbsp. half-and-half and 1 large egg in another.
• Bread the ravioli: Dip each ravioli from the 9-ounce package in the egg mixture, then press into the breadcrumb mixture on both sides so the coating sticks. Once breaded, arrange the pieces on a large plate, then spray both sides generously with cooking spray.
• Air fry in batches: Arrange half the ravioli in a single layer in the basket, then fry until lightly golden for 5 to 6 minutes. Once lightly golden, flip and cook until crisp for another 5 to 6 minutes before repeating with the second batch.
• Serve hot: Sprinkle with 1 tbsp. chopped flat-leaf parsley and extra parmesan, then serve alongside 1/2 c. warmed marinara sauce for dipping.

Tools for this recipe

• Ninja AF101 4-quart air fryer, OXO 12-inch locking tongs, Pyrex 9.5-inch glass pie plate, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I store leftover air fryer ravioli?

Keep them in an airtight container in the fridge for up to 2 days, since the breading softens after that. Once you're ready to eat them, reheat at 350°F for 3 to 4 minutes in the air fryer, because the microwave makes them soggy.

Can I bread the ravioli ahead of time?

You can bread them up to 2 hours before cooking, then lay them on a parchment-lined sheet in the fridge so they don't stick. Spray them right before they go into the air fryer, since the coating can loosen if the spray sits too long.

What can I use instead of an air fryer for this recipe?

Bake them at 425°F for 12 to 15 minutes on a wire rack over a baking sheet, so hot air crisps the bottom too. And pan-frying in half an inch of oil for 2 to 3 minutes per side also works, though you lose the low-oil benefit.

What's a good substitute for parmesan in the coating?

Pecorino Romano swaps in one-for-one and adds a sharper bite that pairs well with the marinara. And finely grated asiago also works, since it melts into the breadcrumb crust and gives the ravioli a nuttier flavor.

Why did my ravioli crack open in the air fryer?

The usual cause is overcrowding the basket, because the ravioli press against each other and the filling pushes through weak spots. So arrange them in a single layer with space between each one, and flip at the halfway mark for even cooking.