Air-Fried Ravioli
Ingredients
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1 large egg
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1 teaspoon canola oil
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⅔ cup Italian-style bread crumbs
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1 tablespoon grated Parmesan
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9 ounces cheese ravioli
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nonstick cooking spray
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2 tablespoons chopped parsley
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With a June Air Basket lined with foil in the bottom position, preheat the June Oven to 400°F on the Air Fry cook mode using the button below.
June Oven
June Air Basket
foil
Make the wet coating
Crack the egg into a medium bowl. Add the oil and whisk until lightly beaten.
1 large egg
1 teaspoon canola oil
medium bowl
whisk
measuring spoons
Make the dry coating
Add the parmesan cheese and the bread crumbs to a shallow bowl and stir to combine.
⅔ cup Italian-style bread crumbs
1 tablespoon grated Parmesan
shallow bowl
measuring cups
Coat the ravioli
Working in batches, dip ravioli in the wet coating and roll them around until they are completely coated. Allow excess egg to drip back into the bowl. Next, dip ravioli in the bread crumb coating, rolling them around until they are completely coated. Shake off any excess coating and place ravioli in the June Air Basket set over the June Pan to catch any crumbs. Repeat until all ravioli are coated.
9 ounces cheese ravioli
June Air Basket
June Pan
fork
Spray with cooking spray
Generously spray the top of the ravioli with nonstick cooking spray. The oil will help brown the ravioli.
nonstick cooking spray
Air fry the ravioli
Slide the June Air Basket into the middle shelf position with a foil-lined June Air Basket in the bottom shelf position. Air fry the ravioli 8 minutes, until they are crispy and golden. June will notify you when the ravioli are ready.
Serve the ravioli
Remove the ravioli from the June Oven. Transfer the pieces to a platter. Garnish with parsley and serve immediately.
2 tablespoons chopped parsley