This recipe makes air fryer ravioli so easy! Without any breading, you skip the hardest part of the prep and the result is just as good! Like pasta chips but so much better because of the soft ravioli filling! You can make this your own by using your favorite ravioli and your favorite fillings; this recipe is a must have for air fryer lovers.
Fried ravioli has always been firmly in the category of “love to order it at a restaurant, never ever going to make it at home” for me. Even buying an air fryer didn’t really change that, because it was still just too much of a process to prepare, air fryer or otherwise.
Then pasta chips entered the scene and it seemed to me like if you could have plain pasta crisped up without breading, why not try ravioli without breading? And yep, it’s good. You get a crispy pasta shell but the filling stays creamy.
I’ve used a spinach and ricotta ravioli here, but you’re only limited by what flavors you can track down! I’d love to try this with mushroom ravioli.
The not-so-hard process
You’re going to need to pre-cook the ravioli, and have a way of drying it. That’s the most inconvenient part. My approach is to line to a large baking tray with paper towels and just scoop the cooked ravioli out with a slotted spoon, and put it on the paper towels. It dries super fast.
You can then coat it with some olive oil and seasonings, and then air fry it.
The amount you can air fry will depend on the size of your fryer. Mine is pretty small, so I can do about 1/3rd pack of ravioli at once.
These are a lighter version of fried ravioli
As you can see in the pictures, these are kind of light and crispy, not heavy and oily like classic fried ravioli. This is because they’re air fried and oil drains off them, and because they aren’t breaded there is even less potential for oil absorption, less carbs and calories overall.
That may be good news, because you may have been looking for something healthier, but if that wasn’t what brought you here, you may feel like they aren’t indulgent enough when you make the recipe as written. So if that is the case you’re welcome to be pretty generous with the oil and the parmesan you add to these. You could easily double the cheese, which gives some extra oomph.
Seasonings, Toppings & Dips
For this recipe I recommend a mixed Italian herb blend and parmesan or pecorino cheese. Alongside salt and pepper, these lend a classic Italian flavor that works well alongside a marinara dip.
There are so many ways you can go with this though!
- Consider alfredo as a dip, or red or green pesto.
- A more classic dip rather than a pasta sauce is also possible. Spinach and artichoke dip would be amazing and very substantial.
- Add smoked paprika and crushed fennel seeds to the coating for a really deep umami flavor.
- If you have a favorite spice blend, like Everything Bagel, give it a whirl!
Tried something different? Let me know how it turned out in the comments!
Air Fryer Ravioli Chips (without breading)
- 9 oz (250 g) fresh ravioli
- 3 Tbsp olive oil
- 1.5 tsp mixed Italian seasoning
- 3 Tbsp grated parmesan or pecorino cheese, see notes
- Salt and pepper, to taste
- Before you start cooking anything, make sure to have all your ingredients to hand and your cheese grated. Then boil your pasta according to package instructions.
- Start the air fryer preheating to 360F / 180C.
- Once boiled, use a slotted spoon to scoop out the raviolis and lay them out over paper towels to get rid of the excess water. This doesn't take more than a minute of two so work quickly!
- Once they are dry, add them to a bowl with the olive oil and mix to coat them all with oil.
- Add the seasoning, most of the cheese, and salt and pepper to taste. Mix to combine.
- Lay the raviolis out in the air fryer basket, making sure they don't overlap too much. You will need to do this in batches if you're making the whole package. My air fryer fit about 1/3rd package of ravioli at a time.
- Add the remaining cheese to the top, give an extra spritz of oil, and cook for 5 minutes. Give it a shake after a couple of minutes to make sure nothing sticks to the basket.
- They are ready when they are crispy and browned.
- Serve with your dip of choice, and a little extra fresh cheese if you wish.