- 25 ounces (1 bag) cheese ravioli, frozen
- 1 cup all-purpose flour
- 1 cup milk, room temperature
- 2 large eggs, room temperature
- 1 cup Italian bread crumbs
- 1/2 cup parmesan cheese, grated, plus extra for serving (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- vegetable oil, for frying
- parsley, optional, for garnish
- 1 jar marinara sauce, optional, for dipping
Set out three wide and deep plates or bowls. Line a baking sheet with parchment paper.
Pour the flour in the first plate.
Whisk the eggs and milk on a second plate.
On a third plate, combine bread crumbs, parmesan cheese, garlic powder, salt, and pepper.
Coat ravioli with the flour, followed by the egg, and finally, the bread crumb mixture. Set the coated ravioli on a baking sheet lined with parchment paper. Repeat with the rest of the ravioli. Then, cook them in the air fryer or fry the ravioli in oil.
Spray breaded ravioli on both sides with cooking spray.
Place the ravioli in a single layer in the basket of your air fryer.
Fry at 350°F for 10 minutes, flipping them halfway through.
Remove from the air fryer and top with parmesan cheese and parsley (optional). Serve with a side of marinara sauce.
Frying in Oil
Place the pan of breaded ravioli in the freezer for 30 minutes.
When ready, in a large, heavy-bottom pot, heat 2 inches of oil to 350°F.
Working in batches of 3-4, fry the ravioli in the oil for 2-3 minutes. (Please note: You may have to let the oil heat up to 350°F again after each batch of fried ravioli.)
Using a slotted spoon, remove ravioli from the oil and place on a paper towel-lined plate to dry.
Top with parmesan cheese and parsley (optional). Serve with a side of marinara sauce.