Fresh ravioli gets transformed into a crunchy, dippable treat the whole family will love! This easy snack or appetizer takes just minutes to prepare; it’s even faster if you have a spray bottle to mist the coated ravioli with oil, but you can also brush it on. If you prefer, cook the ravioli in an air fryer; it should take about 12–15 minutes.
- 2 tbsp (30 mL) canola or olive oil, divided
- 10 ounces (280 g) fresh ravioli (approximately 20 pieces)
- 1 egg
- 2 tbsp (30 mL) milk or water
- ¼ cup (32 g) all-purpose flour
- 1 tsp (4.5 g) coarse kosher salt, divided
- 1 tsp (4.5 g) each dried basil and oregano, divided
- ¾ cup (90 g) plain panko or other dry breadcrumbs
- √Ę‚Ä¶‚Äú cup (30 g) finely grated parmesan, divided
- 2 tbsp (3.25 g) chopped fresh Italian parsley or basil leaves
- Marinara or pizza sauce and pesto, for dipping
- Place oven rack on lower-middle position. Preheat oven to 425ºF. Line a baking sheet with parchment paper and place a wire rack on top. Lightly brush the rack with 1–2 tsp (5–10 mL) of the oil. Set aside.
- In a shallow dish whisk together the flour and half of the salt, basil and oregano.
- In a second shallow dish, whisk the eggs and milk or water until well blended.
- In a third shallow dish, combine the panko, parmesan, remaining seasoning and ¼ cup (60 mL) of the parmesan. Whisk together with a fork.
- Dip ravioli one at a time, turning in each dish to coat, first in the flour mixture, then the egg and finally in the panko mixture, pressing into panko so crumbs adhere. Place coated ravioli on the wire rack approximately 1 inch (2.5 cm) apart and continue till all are coated.
- Brush or spray tops of ravioli with just enough of the remaining oil to coat lightly.
- Bake 15–20 minutes or until ravioli is golden brown and crisp.
- Transfer the cooked ravioli to plates or broad bowls. Sprinkle with parmesan and chopped herbs. Serve immediately with bowls of pesto and/or warm marinara sauce for dipping.