This vegan toasted ravioli is crispy and delicious, making it the perfect appetiser or snack. Thanks to the air fryer, toasted ravioli can be enjoyed guilt-free and is ready within 15 minutes (including prep time). Can you believe that only 4 ingredients are required. The coating is egg-free, so this recipe is great for vegans, vegetarian diets that avoid egg or you simply have run out of eggs at home!
If you do not have an air-fryer, included are baked toasted ravioli and deep-fried toasted ravioli options.
- BEST Air Fryer Toasted Ravioli without egg (vegan)
- Why use the air fryer
- Ingredients
- Toasted Ravioli eggless alternatives
- Toasted Ravioli without breadcrumbs
- How do you cook toasted ravioli in the air fryer
- Air fryer time for toasted ravioli
- Making frozen toasted ravioli air fryer + cook time
- How to bake toasted ravioli
- St. Louis style toasted ravioli
- Freezing toasted ravioli
- Serving suggestion
- FAQ
- Other Air Fryer Recipes
- Save Air Fryer Toasted Ravioli to Pinterest
BEST Air Fryer Toasted Ravioli without egg (vegan)
Homemade no egg toasted ravioli is so simple to make at home with little preparation required. Simply bread either fresh or frozen ravioli and air fry until golden and crispy on the outside and soft in the middle.
I came across toasted ravioli after a friend who had visited America and tried Toasted ravioli from Olive Garden told me about them. She would rave about them all of the time! I knew I had to try them out for myself but as you cannot find these in the UK, I had to make them at home.
As they were deep-fried, I tried them out in my air fryer to keep the fat content low.
Seriously, what a game changer! I had NO idea that you could batter and fry ravioli. Thank you America for this recipe!
This is my new favourite to serve to guests at get-togethers and deep-fried ravioli is now a new talking point.
Why use the air fryer
There are so many reasons why using the air fryer is better than deep-frying
No need to waste oil – to fry ravioli, you need to fill a large pan of oil. The air fryer uses little oil
Healthier than deep-frying – lower in fat and lower in calories
Can make small batches – you can make a small batch without having to heat up a lot of oil
Easy clean up – thanks to parchment paper, the airy fryer requires minimal cleaning
No fried smell lingering in your home
Quick – quicker than deep-frying, the ravioli only takes 5-7 minutes for a whole batch whereas you can only deep fry a few at a time.
You can leave the stove – deep-frying means you have to stand over the stove but the air fryer allows you to leave it unattended whilst it cooks
Ingredients
Vegan Ravioli – You can either use fresh or frozen ravioli for this recipe. I have bought vegan ravioli that is stuffed with spinach but you can use whichever ravioli that you like to suit your diet.
Panko breadcrumbs – store-bought panko breadcrumbs ensure the top is super crispy and golden. I like to crush the breadcrumbs a little further so that they are fine. I find that this helps to coat or bread better.
Aquafaba – in replacement of egg use aquafaba. I usually drain a tin of chickpeas and separate the aquafaba. With the leftover chickpeas, I make this delicious Chickpea Salad with Creamy Avocado Dressing or my go to Hummus recipe.
Seasoning – I have used Italian seasoning, red chilli flakes and garlic powder but you can also use mixed dried herbs.
Oil – use spray cooking oil where possible to lightly coat the air fryer and the ravioli prior to air frying
Toasted Ravioli eggless alternatives
Commonly, recipes for toasted ravioli use egg when coating with breadcrumbs but there are plenty of great alternatives.
If you are vegan then aquafaba is a great option. Aquafaba is the water produced from cooking beans such as chickpeas. It is a brilliant egg alternative and is used in making eggless meringues, homemade mayo and so much more.
You can find aquafaba in chickpea tins but also if you cook your chickpeas at home. See this Ultimate Guide to Instant Pot Chickpeas.
If possible only use aquafaba from chickpeas or white beans for this recipe as other beans are darker in colour.
Plant-based milk is another good alternative though is less sticky.
If you are lacto-vegetarian or don’t have a spare egg to hand, you can use buttermilk instead.
Toasted Ravioli without breadcrumbs
If you want to avoid breadcrumbs or want to make this recipe gluten free (you will need gluten-free ravioli for this) you definitely can.
Either pan-fry the ravioli in some oil so that they are crispy on both sides. Alternatively, air fry after brushing over a little oil.
How do you cook toasted ravioli in the air fryer
I have used the Instant Pot Air fryer to make this recipe.
This recipe is done in just two steps, first bread the ravioli and in second step air fry them.
Breading
If using fresh raviolis, you don’t need any prep required but frozen ravioli will require thawing first.
You will need two separate bowls/plates – one for the aquafaba and one for the breadcrumbs
In a bowl, combine the panko breadcrumbs and seasoning.
Dip the fresh ravioli into the aquafaba and remove with a spoon. Ensure that you have drained off most of the aquafaba or else the drips will cause the breadcrumbs to clump together.
Using a different spoon, coat the ravioli in the breadcrumbs.
Spray a little cooking oil over the air fryer basket and place the prepared ravioli with a little space between each one.
Once all the ravioli are in the basket, spray more cooking spray to lightly coat the ravioli.
Air fry the ravioli at 200C or 390F for 7 minutes. Check at the 5 minute mark – if the ravioli is lightly brown and golden, it is ready.
(For the next batch, you may not have to cook for as long as the air fryer is fully heated)
Remove from the air fryer, sprinkle with some herbs and serve hot with marinara sauce
Tips:
Do not overcrowd the ravioli in the air fryer – arrange in a single layer for the crispiest ravioli
Subsequent batches may cook faster as the air fryer is quite hot
Thanks to convection air cooking, you do not need to turn the ravioli as they cook from the bottom too. Mine were just as crispy on both sides.
Eat immediately as this is when the ravioli is at its crispiest
Air fryer time for toasted ravioli
For fresh ravioli, you will need to air fry for 5-7 minutes in total at 200C or 390F.
Making frozen toasted ravioli air fryer + cook time
It is possible to buy frozen ravioli (so far I have not come across frozen ravioli in the UK) and you can get crispy toasted ravioli from frozen.
To fry, air fry, bake or pan-fry toasted ravioli, you will first have to thaw the ravioli then continue with the recipe.
Thaw the ravioli by leaving out at room temperature.
If you buy ready-made breaded frozen ravioli , then you can directly cook from frozen . Simply place in the air fryer and air fry at 200C or 390C for 7 minutes .
How to bake toasted ravioli
If you prefer to bake this recipe, it is possible.
Preheat the oven to 400F or 200C or Gas Mark 6
Prepare the ravioli by coating in breadcrumbs and arrange on a baking tray.
Spray some cooking oil onto the ravioli and bake for 10-12 minutes
At 7-8 minutes, they require turning and cooking for a further couple of minutes.
St. Louis style toasted ravioli
The original Toasted Ravioli recipe is deep-fried and originates from St Louis, an Italian-American neighbourhood, The Hill.
Supposedly, the chef at a restaurant there accidentally dropped the ravioli into hot oil instead of water! Since then, toasted ravioli began to appear on menus at surrounding restaurants. Here is the recipe:
Follow the steps above to bread the ravioli.
In a large pan, heat oil over medium heat. Drop a small breadcrumb into the oil, when it sizzles and browns, the oil is ready.
Add a few breaded raviolis at a time in the hot oil and fry 1 minute on each side or until golden.
Remove with a slotted spoon and drain on kitchen paper.
Serve crispy and hot!
Freezing toasted ravioli
It is possible to freeze toasted ravioli, however if you have used frozen ravioli than best not to freeze them again.
To freeze – allow the ravioli to cool completely then place in a freezer safe bag or container and freeze for up to 3 months.
To reheat – place the frozen toasted ravioli in the air fryer and air fry for approximately 4-5 minutes on 200C until hot in the centre.
Serving suggestion
Garnish the toasted ravioli with vegetarian or vegan friendly parmesan cheese/hard cheese and serve warm. Optionally, add some finely chopped parsley or chives.
Toasted ravioli is best served alongside marinara sauce or a tomato sauce such as Sundried Tomato and Olive Pasta sauce.
You can also dip the ravioli into pesto such as Vegan Kale Pesto
Why not try something different and dip into hummus like Turkish Tadka Hummus
After you have served up these ravioli, a brilliant main course could be Aubergine Parmigiana , Vegan Saffron Asparagus Pasta or Chargrilled Vegetable Pizza .
Marinara sauce is a tomato sauce made with tomatoes, onion, garlic and herbs such as oregano, basil and/or parsley. The sauce is smooth rather than chunky and is used as a dip or served with pasta.
There is no direct equivalent of marinara sauce in the UK, however a pasta sauce of tomato, garlic and basil comes close.
You can keep toasted ravioli in the fridge for up to 3 days. To reheat and make crispy again, either bake in the oven for a few minutes or air fry.
While toasted ravioli is made thought out the year, it can be served at Christmas and Thanksgiving. Toasted ravioli is great finger food for parties and get-togethers and also a fun recipe for kids to enjoy.
Other Air Fryer Recipes
Pumpkin Scones (2 ways!)
Air Fryer Cheesy Potatoes (Mexican Style)
Easy Avocado Air Fryer Fries (+ 5 Handy Tips)
The Best Air Fryer Grilled Pineapple (2 ways!)
Best Air Fryer Baklava
Air Fryer Puff Pastry Chilli Cheese Pineapple Parcels
Best Vegan Burnt Basque Cheesecake
Eggless Mille Feuille
Air fryer Funfetti Nankhatai (eggless cookies)
Sutarfeni
Vegan Cornish Pasty Recipe
Air Fryer Sheet Pan Pizza
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Air Fryer Toasted Ravioli Without Eggs
Equipment
- 1 Air fryer
Ingredients
Ravioli
- 250 grams ravioli spinach
- 30 grams panko breadcrumbs
- 1 tablespoon Italian seasoning
- 6 tablespoon aquafaba
- oil spray
Garnish
- 1 tablespoon fresh herb
To Serve with
- ¼ cup marinara sauce
Instructions
- In a big bowl combine panko breadcrumbs and Italian seasoning. 30 grams panko breadcrumbs, 1 tablespoon Italian seasoning
- Dip one ravioli in aquafaba at a time. 6 tablespoon aquafaba, 250 grams ravioli
- Toss in breadcrumbs and make sure that breadcrumbs sticks all over the ravioli.
- Repeat this step until all the raviolis are breaded.
- Lightly oil spray air fryer basket, arrange the ravioli in single layer. oil spray
- Air fry them on 200C/360F for 7 minutes until golden and crispy.
- If not air fryer minute or so further.
- For the next batch turn down the temperature of the air fryer to 180 and air fry them 5 minutes only.
- Sprinkle herbs and serve warm with marinara sauce. 1 tablespoon fresh herb, 1/4 cup marinara sauce
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Save Air Fryer Toasted Ravioli to Pinterest
Air Fryer Toasted Ravioli Without Eggs
Equipment
- 1 Air fryer
Ingredients
Ravioli
- 250 grams ravioli spinach
- 30 grams panko breadcrumbs
- 1 tablespoon Italian seasoning
- 6 tablespoon aquafaba
- oil spray
Garnish
- 1 tablespoon fresh herb
To Serve with
- ¼ cup marinara sauce
Instructions
- In a big bowl combine panko breadcrumbs and Italian seasoning. 30 grams panko breadcrumbs, 1 tablespoon Italian seasoning
- Dip one ravioli in aquafaba at a time. 6 tablespoon aquafaba, 250 grams ravioli
- Toss in breadcrumbs and make sure that breadcrumbs sticks all over the ravioli.
- Repeat this step until all the raviolis are breaded.
- Lightly oil spray air fryer basket, arrange the ravioli in single layer. oil spray
- Air fry them on 200C/360F for 7 minutes until golden and crispy.
- If not air fryer minute or so further.
- For the next batch turn down the temperature of the air fryer to 180 and air fry them 5 minutes only.
- Sprinkle herbs and serve warm with marinara sauce. 1 tablespoon fresh herb, 1/4 cup marinara sauce
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Yes, you heard that right! You can make easy Air Fryer Focaccia Pizza with a perfectly cooked base without needing a pizza oven. A focaccia base is topped with a delicious tomato sauce and loaded with cheese and fragrant Sicilian style herbs. Pizza night just became a lot more fun!
I find focaccia so satisfying. The pillowy soft pockets of bread, which are delicately flavoured, are just too good to pass up. Layering on some fragrant and bright tomato sauce, cheese and fresh herbs takes the focaccia to a whole new level.
Suddenly, the popular starter becomes a main dish – focaccia pizza is easily a lunch or dinner in its own right! It tastes incredible and is totally filling.
I chose to make the whole pizza in a sheet pan for ease. The focaccia dough is semi-cooked first and then the toppings are added after.
The texture has resemblance to deep-pan pizzas rather than the thin crust thanks to plenty of yeast in the dough which gives a fluffier texture.
Sometimes, I make these Air Fryer French Bread Pizza from fresh baguettes!
Ingredients for vegetarian focaccia pizza
Focaccia ingredients
See my Grape and Rosemary Focaccia recipe for notes on ingredients required for the focaccia. Of course, leave out the grapes and goats cheese.
To make it even simpler, buy a store-bought focaccia mix. To go super-duper simple, buy ready made focaccia, simply top with tomato sauce, cheese and herbs for the quickest ever pizza meal!
Tomato sauce – I used a homemade marinara sauce using canned tomatoes which is rich with flavour. See below for the full recipe. You can also use passata (sieved uncooked tomatoes) or store-bought pizza sauce.
Cheese – I used a blend of grated mild cheddar and sliced fresh mozzarella. If using fresh mozzarella, make sure to drain as much of the moisture as possible or else the pizza will be soggy.
Sicilian herbs – This is optional but I highly recommend adding these blend of herbs for an incredible boost of flavour. I made my own blend (recipe below) but as an alternative, use Italian seasoning.
Plum tomatoes – To top the pizza, I sliced some baby plum tomatoes lengthways.
Toppings
This pizza tastes fantastic and has all the flavour you need as it is, however you can get more adventurous. You can add all sorts of toppings to suit your taste, think of this recipe as the base.
I love adding different grilled veggies like in this Chargrilled Vegetable Pizza .
How to make focaccia pizza in the air fryer
Focaccia Pizza is made in a few easy steps, with the end-result being so rewarding!
Preparing the focaccia crust
Add all the dry ingredients to a bowl then mix in warm water until you have formed a wet sticky dough.
If you are using a focaccia bread mix, follow the packet instructions.
Knead the dough for 2-3 minutes or use a stand mixer.
Generously pour a few glugs of olive oil over the dough, cover with a towel and allow the dough to rise for 1 hour (do not leave directly in sunlight). Use the Instant Pot to speed the process – see recipe notes below.
Once the dough is risen, knock out the air and arrange on a sheet pan approximately 1 inch thick. The baking tray should be brushed liberally with oil. Cover again and allow to rise for 30 minutes.
Using your fingers, dig deep holes/grooves into the focaccia.
Place the sheet pan in the Air Fryer and select Air Fry at 205C or 400F for 5 minutes. The focaccia will have risen and very slightly browned on top.
At this point, spread on the tomato sauce and sprinkle over the dried Sicilian herb mix. Top with grated cheese going all the way to the edges.
Put cut tomatoes on top.
This time, I have lowered the temperature to allow the focaccia to cook all the way through and prevent the cheese from burning. Air fry at 170C or 340C for around 10-12 minutes. The cheese should be bubbling.
Cut with a knife and serve immediately with plenty of fresh basil and scatter over more dried herbs if you wish.
How to make marinara sauce
No sugar is necessary and this marinara sauce will be bursting with sunny tomato flavour without being sour – you just need patience.
To make 500ml marinara sauce, you will need
- 2 tins (400g each) of plum tomatoes,
- 1 large brown onion,
- 4 garlic cloves,
- 2 tbsp tomato puree,
- 1 tbsp dried oregano,
- 2 tsp red chilli flakes,
- salt and pepper to season
I made the marinara in the Instant Pot pressure cooker to save time but you can also make it on the stove.
Add 2 tbsp olive oil to the pan/inner pot and sauté roughly chopped onion and garlic cloves (the sauce will be hand blended later). When the onion is translucent and the garlic has softened, tip in all of the tomatoes and the tomato puree, herbs and spices. Stir well. Add approximately 150mls of water and close the Instant Pot lid.
Pressure cook on High for 12 minutes and allow for NPR.
For stove top – cover with a lid and simmer on low/medium heat for around 30 minutes or until you see oil appearing around the sides. The mixture should be thickening and reducing down.
Blend the sauce and season with salt and pepper. If it is still a bit loose, sauté for 5 minutes to reduce further.
The marinara sauce is ready to be used to dip into, to be stirred into cooked pasta, used in a pasta bake or as a pizza topping.
How to make Sicilian herb mix
This gorgeous seasoning blend is so beautiful with the deep tomato sauce and cheese. I add it on top of the tomato sauce rather than on the cheese to prevent it burning as the pizza cooks.
You will need
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 1tbsp dried thyme
- 1/2 tsp red chilli flakes
- 1/2 tsp garlic powder
- 1tsp crushed fennel seeds
Recipe notes for the best focaccia pizza:
The dough:
Give the dough plenty of time to rise to achieve the fluffiest base – I use my Instant Pot on yogurt mode to prove the dough faster during cool months (thanks UK weather!). For this method, generously add olive oil to the inner pot of the Instant Pot. Brush some oil on the sides of the inner pot as the dough will rise. Place the dough in the inner pot and cover with a clear lid (not the Instant Pot lid). Select Yogurt or Sous Vide and set the temperature to 30C if it gives you the option. Prove for 30 minutes. The dough should have doubled in size. If not, add another 15 minutes at a time.
To allow for full flavour of the focaccia, wrap the kneaded dough and keep in the fridge overnight. This allows the yeast and flour to develop a sourdough flavour. The next day, you will gave to punch down the air from the dough and allow to rise again for another hour prior to using.
Cooking tips:
Ensure the sheet pan or baking tray that you use is at least 3 inches deep to allow for the focaccia to rise.
For the softest focaccia, do two proofs – once with the kneaded dough and once after the dough is laid into the pan.
Some recipes suggest to use the highest possible heat settings when cooking the focaccia. I found that in the air fryer, 205C for 5 minutes was sufficient to par-cook the focaccia before adding toppings. Then lowered the heat to 170C and cooked the pizza with toppings for 12 minutes . I had perfectly cooked, fluffy crust and golden melted cheese. You may have to make small adjustments to these times.
Cooking the focaccia twice first allows the crust to almost cook then adding the toppings. This way, the crust is fully cooked and crispy and the toppings do not burn.
Allow the pizza to rest for 5 minutes before slicing into.
Yes, the dough can be made up to 2 days in advance. Coat the kneaded dough in oil and keep in the fridge in an air tight container. When you are ready to use it, remove from the fridge, punch out the air, and allow the dough to rise to double again. This may take 1-2 hours.
You can use your pressure cooker on Yogurt mode to prove dough in colder weather. Generously add oil to the inner pot and place the dough in the pot. You can alternatively place the dough on top of parchment without oil. Cover the inner pot with a glass lid – not the Instant Pot lid and select Yogurt mode or Sous Vide (at 30 Celsius) mode on some models. Do this for 30 minutes at a time. If the dough has not risen sufficiently, add another 15 minute at a time
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Air Fryer Sheet Pan Focaccia Pizza
Equipment
- 1 Air fryer
- 1 Instant pot
- 1 Baking pan Sheet Pan
Ingredients
Focaccia Bread
- 225 grams bread flour
- ½ teaspoon active yeast dried
- ½ tablespoon caster sugar
- ½ teaspoon rosemary fresh or dried (optional)
- 4 tablespoon olive oil
- sea salt
- 175 ml warm water
Toppings
- ¼ cup tomato sauce
- ¼ cup cheddar cheese grated
- ¼ cup mozzarella cheese grated
- 2 tablespoon Sicilian herb
- 6 plum tomatoes baby
- 2 tablespoon basil leaves fresh
Instructions
- Place flour, yeast, sugar, salt and chopped rosemary in a stand mixer bowl or bowl. 225 grams bread flour, 1/2 teaspoon active yeast, 1/2 tablespoon caster sugar, sea salt, 1/2 teaspoon rosemary
- Add warm water, knead the dough for 2-3 minutes. 175 ml warm water
- If using hands to knead the dough, mixing with a wooden spoon until it forms a dough (if it sticks to the bowl, add a little more flour). Using your hands, knead for 10 minutes until smooth.
- Pour 3 tbsp of the oil into a bowl. Roll the dough in the oil and shape into a ball. Cover with clingfilm or clean kitchen towel and leave in a warm, draft-free place for 1–2 hours until the dough has doubled in size. 4 tablespoon olive oil
- If using an Instant Pot to prove the dough, read the notes above in the main post.
- Once the dough is risen, knock out the air and arrange on a sheet pan approximately 1 inch thick.
- The baking tray should be brushed liberally with oil. Cover again and allow to rise for 30 minutes.
- Using your fingers, dig deep holes/grooves into the focaccia.
- Place the sheet pan in the Air Fryer and select Air Fry at 205C or 400F for 5 minutes. The focaccia will have risen and very slightly browned on top.
- At this point, spread on the tomato sauce and sprinkle over the dried Sicilian herb mix. Top with grated cheese going all the way to the edges. 1/4 cup tomato sauce, 1/4 cup cheddar cheese, 1/4 cup mozzarella cheese, 2 tablespoon Sicilian herb
- Put cut tomatoes on top. 6 plum tomatoes
- This time, I have lowered the temperature to allow the focaccia to cook all the way through and prevent the cheese from burning.
- Air fry at 170C or 340C for around 10-12 minutes. The cheese should be bubbling.
- Cut with a knife and serve immediately with plenty of fresh basil and scatter over more dried herbs if you wish. 2 tablespoon basil leaves
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
