Vegan air fryer ravioli (using fresh or frozen ravioli)Cadry Nelson
This easy vegan air fryer ravioli recipe is a delicious and crispy appetizer perfect for parties or weeknight snacks. Serve with warm marinara sauce for dipping!
Equipment
- 1 Air fryer
- 1 Plate
- 1 Small bowl
Ingredients
Main ingredients
- 0.5 cup panko bread crumbs
- 2 teaspoons nutritional yeast flakes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 pinch salt
- 1 pinch pepper
- 0.25 cup aquafaba liquid from can of chickpeas or other beans
- 8 ounces vegan ravioli frozen, thawed, or fresh
- 1 spritz cooking spray
- 0.5 cup marinara for dipping
Instructions
Instructions
- On a plate, combine panko bread crumbs, nutritional yeast flakes, dried basil, dried oregano, garlic powder, salt, and pepper.
- Put aquafaba into a small separate bowl.
- Dip ravioli into aquafaba, shake off excess liquid, and then dredge in bread crumb mixture. Make sure that the ravioli gets fully covered. Continue until all of the ravioli has been breaded.
- Move the breaded ravioli into the air fryer basket in a single layer. Be careful not to overlap the ravioli too much in the air fryer, so that they can brown evenly. (You don't want it to be too overcrowded. If necessary, air fry in batches. Keep in mind that subsequent batches may cook more quickly, because of a warmer air fryer.)
- Spritz the ravioli with cooking spray.
- Set air fryer to 390 degrees. Air fry for 6 minutes. Carefully flip each ravioli over. (Don’t just shake the basket. If you do, you’ll lose a lot of bread crumbs.) Air fry for 2 more minutes.
- Remove ravioli from air fryer.
- Serve with warm marinara for dipping.
Notes
My favorite vegan ravioli is made by Kite Hill. Trader Joe’s also has tasty vegan ravioli made with cashew cheese.
*If you make beans from scratch, the cooking liquid from homemade beans works too! Alternatives to aquafaba: If you don’t have access to aquafaba, dip ravioli in non-dairy milk mixed with a small spoonful of cornstarch. Or you can coat the ravioli in the sheerest coating of vegan mayonnaise.
This recipe can be made with frozen, fresh, or thawed ravioli. If your frozen ravioli are stuck together, allow them to thaw in the refrigerator. Then you should be able to carefully separate them.
Bread crumbs stick best if they are dry. If the plate of panko gets too damp while coating the ravioli, start over with fresh, dry bread crumbs & re-season.
How to store & reheat: Store leftovers in a covered container in the refrigerator. They will keep about 3 days. Reheat in the air fryer by cooking at 390 degrees for 3 to 4 minutes. You don’t need to flip them while reheating since they’re already browned.
