10ozfilled raviolithe kind you find in the deli section
1cupall purpose flour
1cupItalian seasoned breadcrumbs
1/2cupparmesan cheesegrated or shredded
Marinarafor dipping, optional
Fresh basilfor garnish, optional
Setup a dipping station with two ziploc bags and a pie plate or bowl.
In the pie plate or bowl, add the eggs and lightly beat. In one ziploc bag add the flour, in the second add the breadcrumbs.
Add the ravioli to the bag with flour. Close and shake. Remove the ravioli shaking off the excess flour and add to the pie plate with eggs. Toss or use a pastry brush to coat with egg wash. Add the raviolis to the breadcrumb bag 1/2 at a time and shake.
Spray the air fryer with non-stick spray. In a single layer, add the raviolis in and spray with olive oil. Air fry on 350F for 2 minutes, flip and spray again with olive oil. Fry another 2-3 minutes.
Serve sprinkled with fresh parmesan, basil, and dip in marinara.
You can store your leftover ravioli in an air-tight container in the refrigerator for up to 3 days. Keep in mind, leftover fried ravioli won't taste as fresh and crunchy if they aren't eaten right away.
If you are using frozen ravioli, allow it to thaw to room temperature before dipping into the breadcrumbs and egg wash.