If you love crispy, cheesy bites that are simple to make and impossible to resist, this Oven Toasted Ravioli (Air Fryer or Oven) recipe is for you. Think crunchy, golden exteriors with soft, savory centers—perfect for a snack, game-day plate, or an easy appetizer that looks like you spent hours in the kitchen. This version uses just a few pantry-friendly ingredients and can be finished in an air fryer or a conventional oven, depending on what you have on hand.

Why you’ll love this recipe

Ready in about 20–25 minutes from start to finish.
Uses frozen ravioli that you thaw first—no homemade pasta required.
Customizable dipping options: marinara, pesto, or a creamy garlic dip.
Works in both an air fryer and an oven, with nearly identical results.

Ingredients

▢12 round frozen ravioli, thawed
▢1 large egg
▢1 Tbsp milk
▢6 Tbsp Italian bread crumbs
▢2 Tbsp grated parmesan cheese
▢cooking spray

Preparation notes

Start by thawing the frozen ravioli so they’re pliable but still cold. If you’re short on time, place them on a plate in the refrigerator for a couple of hours or on the counter for about 20–30 minutes. The egg wash helps the crumbs adhere and creates a crunchy coating, while the parmesan folded into the breadcrumbs adds a salty, savory finish.

Step-by-step instructions

Follow these clear steps to make perfectly crisp Oven Toasted Ravioli (Air Fryer or Oven).

Preheat whichever appliance you’ll use. For an oven, set it to 400°F (200°C). For an air fryer, preheat to 375°F (190°C) if your model recommends preheating.
In a shallow bowl, crack and beat the 1 large egg with 1 Tbsp milk until smooth and evenly combined.
In another shallow dish, mix 6 Tbsp Italian bread crumbs and 2 Tbsp grated parmesan cheese until the mixture is even.
Working with one ravioli at a time, dip each thawed ravioli into the egg wash, ensuring both sides are coated. Let excess egg drip back into the bowl.
Immediately transfer the egg-coated ravioli to the breadcrumb-parmesan mixture. Press gently so the crumbs adhere and the ravioli are evenly coated on both sides.
Place the coated ravioli on a plate or baking sheet in a single layer. Repeat until all 12 ravioli are coated.
Lightly spray the air fryer basket or a wire rack set over a baking sheet with cooking spray. If using an oven, arrange the coated ravioli on the prepared rack or the baking sheet, leaving space between each piece for even crisping.
Lightly mist the tops of the ravioli with cooking spray. This helps create a golden crust without deep frying.
If using an air fryer, arrange the ravioli in a single layer in the basket and cook for 6–8 minutes at 375°F (190°C), flipping halfway through, until edges are crisp and golden. If using an oven, bake at 400°F (200°C) for 10–12 minutes, then flip the ravioli, spray again lightly if needed, and bake another 8–10 minutes until both sides are golden and crisp.
Remove the ravioli and let them rest for 1–2 minutes so the coating sets slightly. Serve warm with your favorite dipping sauce.

Serving suggestions

These bites are delightful straight from the oven or air fryer. Try them with classic marinara, a bright basil pesto, or a creamy garlic sauce. A squeeze of lemon over the top is also lovely if you like a little brightness to cut through the richness.

Tips for best results

Thaw the ravioli but keep them cool to avoid the filling becoming too soft while breading.
Use a shallow bowl for the egg wash and a wide plate for the crumb mixture to make coating faster and neater.
Don’t overcrowd the air fryer basket or baking sheet. Space allows hot air to circulate and produce an even crust.
Cooking spray is key—use it sparingly to encourage browning without making the coating soggy.
If doubling the recipe, coat the ravioli in batches to prevent the crumb mixture from getting too wet from the egg.

Variations and swaps

Want to change up the flavors? Here are a few easy ideas:

Spicy: Stir 1/4–1/2 teaspoon red pepper flakes into the breadcrumbs for a kick.
Herby: Add 1 teaspoon dried oregano or basil to the breadcrumb mix for extra herb flavor.
Crunchy seed crust: Replace 2 tablespoons of breadcrumbs with finely chopped toasted sunflower seeds for texture.
Cheesy boost: Swap 1 tablespoon of parmesan for finely grated asiago or pecorino for a sharper bite.

Make-ahead and storage

Coated ravioli can be prepared ahead up to the point of cooking. Place them on a tray, cover loosely with plastic wrap, and refrigerate for up to 24 hours. When ready, bake or air fry straight from the fridge, adding an extra minute or two if needed.

Leftovers will keep in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 350°F (175°C) oven for 6–8 minutes or in the air fryer at 350°F (175°C) for 3–4 minutes.

Why this method works

Using an egg wash gives the breadcrumb mixture something to cling to, creating an even, golden crust. Parmesan mixed into the crumbs adds savory depth so every bite is flavorful. The air fryer achieves crispiness quickly with less oil, while the oven method uses hot circulating air to create a similar finish. Both methods keep the filling tender inside a sturdy, crunchy shell.

Allergen note

This recipe includes egg, milk, and wheat. Adjust as needed using egg replacements, non-dairy milk alternatives, or gluten-free breadcrumbs if you have dietary restrictions.

Final thoughts

Crispy, golden, and so satisfying, these Oven Toasted Ravioli (Air Fryer or Oven) are a crowd-pleaser that require minimal effort and maximum payoff. With just 12 ravioli, a simple egg wash, and a seasoned crumb coating, you can serve up something that looks fancy but is truly easy. Whether you’re entertaining or just craving crunchy comfort food, this recipe is a winner.

Ready to make them? Gather your ingredients, preheat your oven or air fryer, and enjoy every crunchy bite.

Oven Toasted Ravioli (Air Fryer or Oven)

Crispy breaded ravioli baked or air-fried until golden, perfect for dipping.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Total Time 22

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

12 round frozen ravioli, thawed
1 large egg
1 Tbsp milk
6 Tbsp Italian bread crumbs
2 Tbsp grated Parmesan cheese
cooking spray

Equipment

Baking Sheet
Parchment Paper
shallow bowl
pie plate or shallow dish
Cooking spray

Method

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Whisk the egg and milk together in a shallow bowl until blended.
In another shallow dish, combine the Italian bread crumbs and grated Parmesan.
Dip each thawed ravioli first into the egg mixture, letting excess drip off, then press into the bread crumb mixture to coat on both sides.
Place coated ravioli in a single layer on the prepared baking sheet.
Lightly spray the tops of the ravioli with cooking spray to help them brown.
Bake for 12–15 minutes, or until golden brown and crisp. Serve warm with marinara or pesto.
Air fryer option: arrange coated ravioli in a single layer and cook at 350°F (175°C) for 7–9 minutes.

Notes

Use frozen or refrigerated ravioli; no precooking required.
Any ravioli variety works—cheese is commonly used.
Panko can be used if mixed with Italian seasoning.
Freshly grated Parmesan or powdered-style Parmesan is preferred for texture.
To freeze, flash-freeze coated ravioli on a baking sheet, then transfer to a bag.
Air fryer instructions: 350ºF for 7–9 minutes in a single layer.