Air. Fried. Ravioli. (mic drop) Midday snack, midnight snack, aperitivo hour, this crispysquare of paradise knows time has no limits when it comes to hunger. We wouldn't be mad if itmade its way to breakfast too.
- 1 bag fresh cheese ravioli
- 1 cup panko
- 1 cup storebought Italian breadcrumbs
- 2 tsp sea salt
- 1 whole egg, whisked
- 2 tbsp Chefs Life Blending Oil
- 2 cups of your favorite marinara sauce, homemade or store bought
- 1/4 cup shredded parmesan cheese
Set up your dipping station by placing the panko and breadcrumbs in one large bowl and the egg,sea salt and Blending Oil in a separate bowl. One at a time, dip the ravioli in the egg mixture,then into the breadcrumb mixture, coating it entirely. Set each ravioli aside once it is coated.
Set the air fryer to 400 and cook the raviolis with about 1 inch between them for 10-12 minutes,or until golden brown and crispy. They may puff up as well. Meanwhile, heat the marinara sauceon the stove. Once the raviolis are ready, serve on a large platter alongside the marinara. Sprinkle the shredded parmesan over the hot raviolis.
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