Sweet, crumbly and buttery eggless Pumpkin scones, filled with chai spice, are perfect for afternoon tea. Included is a recipe for Savoury Pumpkin Scones with a cheesy herby topping. Both are made with homemade pumpkin puree and then air-fried to flaky perfection.
Easy Pumpkin Scones egg-free
Pumpkin based sweet recipes are fairly new to me! In the UK, we do not use pumpkin puree in our bakes but rather chunks of pumpkin in savoury dishes such as pumpkin curry or vegan Harry Potter Pumpkin Pasties
However, you can find grated pumpkin in Indian sweet recipes like Pumpkin Halwa or Pumpkin Kalakand .
The closest that we come to popular pumpkin spice recipes are the Pumpkin spice lattes that are available in coffee shops in the autumn/fall!
These scones are golden, buttery and crumbly. The recipe is simple and uses pumpkin puree and chai spices.
The scones are baked in the air-fryer similar to our Lavender Scones and Starbucks style Orange Cranberry Scones – both are tender and delicious!
Even though American scone recipes are not traditionally eaten withstrawberry jam and cream, I couldn’t help but spread on a layer of clotted cream!
Are pumpkin scones sweet or savoury?
The majority of pumpkin scones recipes out there are sweet but the beauty of pumpkin is that it works beautifully in both sweet and savoury recipes!
For this reason, I thought of making savoury cheese and pumpkin scones which can be enjoyed with soups, or as a snack with some cream cheese spread on top.
Why you should make this recipe
- Eggless – this is an egg-free pumpkin scones recipe perfect for those following a lacto-vegetarian diet
- Great way to use leftover pumpkin – pumpkin puree is so quick and easy to make and prevents food waste
- Uses regular pantry ingredients – apart from the fresh pumpkin puree, the base of the scones is made from baking cupboard essentials
- Great to transport – these scones are great to take on picnics or day trips!
- Full of flavour – thanks to the pumpkin puree and spices, these scones are packed with flavour
- Easy recipe scaling – easily double the recipe, if you want to make these for Halloween , Thanksgiving or another holiday.
Ingredients for sweet pumpkin scones
Full ingredients with measurements are available in the recipe card below at the end of this post
Self-raising flour – self-raising flour is a mixture of all purpose flour, baking powder and salt. This flour is available in the baking aisle.
Pumpkin puree – I made the pumpkin puree at home using the Instant Pot. If it is available to you, you can use canned pumpkin puree (the water content of homemade/tinned may mean you have to adjust the amount that you use). Use a paper towel to blot away as much moisture as possible.
Pumpkin spice – for pumpkin spice, I used chai masala which consists of ground cinnamon, cardamom, clove, ginger, nutmeg and black pepper.
Unsalted butter – use cold unsalted butter.
Double cream – heavy cream or double cream is essential for crumbly scones that are soft inside
Brown sugar – I used soft brown sugar but you can also use dark brown sugar
Baking powder
Vanilla extract – vanilla extract adds warm, sweet flavours
Pumpkin Scones glaze
These scones are covered in a delicious chai spiced based glaze that provide added sweetness and texture.
The glaze is made from a mix of icing sugar, milk and chai spice
Starbucks Copycat Pumpkin Scones
For Starbucks style Pumpkin scones, spoon on a layer of sweet icing and drizzle over a second spiced glaze. The icing is made using icing sugar and milk.
Ingredients for savoury pumpkin scones
Self-raising flour
Pumpkin puree – Homemade or store bought works fine too.
Baking powder – ensure the baking powder you use that is fresh for the best results.
Pumpkin seeds – you can use sunflower seeds or poppy seeds if you wish
Cheese – I used cheddar but you can use any cheese that will grate and can melt, however you can use vegetarian or vegan parmesan cheese too.
Dried sage – you can use mixed dried herbs if you like.
Salt
Pumpkin Scones using scone mix
Now this is about as easy as it gets!
What if you could have pumpkin scones ready with just two ingredients ?
Scones mix and pumpkin puree. That is literally it.
To a scone mix, add pumpkin puree. If the dough needs some more wet ingredients to make it a soft dough, add either cream or milk.
If you like, you can add some extra flavouring such as pumpkin spice or cinnamon powder for flavour.
How to make pumpkin puree in the Instant Pot
Making pumpkin puree in the Instant pot is quite easy, quick and simple. You can make pumpkin puree two ways, either pressure cook whole small pumpkin in the Instant pot or peel, roughly chop and pressure cook.
To cook whole
Grab a sugar or pie pumpkin, place a steamer or rack in the liner of the Instant pot.
Pour 1 cup of water, place a pumpkin on top of the rack or steamer.
Close the lid (make sure the sealing valve is on the seal position) and Pressure cook for 13 minutes on HIGH.
Let the pressure release naturally for 10-12 minutes, then release the remaining pressure manually.
The pumpkin should be soft and very tender. Remove carefully, peel the skin and puree the pumpkin.
To cook pumpkin pieces , peel the pumpkin and roughly chop.
Place steamer or trivet in the liner, pour one cup of water.
Then place chopped pumpkin on the steamer or trivet.
Close the lid, select HIGH pressure and cook for 1 minute.
Naturally Pressure release for 10 minutes then remove the cooked pumpkin pieces.
Place them in a blender and make puree.
How to eat Pumpkin Scones
These pumpkin scones are perfectly sweet and buttery as they are thanks to the soft scone and sweet glaze. They go great with tea or Karak Chai or coffee such as Lavender Frappuccino .
You can also serve them with some clotted cream for extra indulgence.
Savoury scones go great with my carrot, ginger and coconut soup Goji Berries, Mushrooms and Sweet Potato Soup or Tomato, Harissa and Orzo Soup as a side to a meal.
They are also be great alongside a hearty chilli or stew.
I like to spread some cream cheese or butter to make them extra tasty!
How to make eggless pumpkin scones in the air fryer
Full printable recipe in recipe card below.
Whisk together the flour, chai spice, sugar and pinch of salt.
Add in the chilled grated or cubed butter and mix into the flour. If the butter is cubed, mix it into the flour with your fingertips until crumbs form.
Spoon together pumpkin puree and cream and add to the dry mix.
Form into a dough
Pat into a round and cut into triangles. If baking British style scones, then form into rounds.
Freeze them for 8-10 minutes.
Place parchment paper into the air fryer and arrange the triangles onto the parchment, allowing some space in between each scone.
Glaze them with cream using a pastry brush.
Air fry for 8 minutes at 180C or 360F. Check the scones at 4 minute interval.
Remove from the air fryer basket and allow to cool.
Meanwhile, mix together the icing sugar, milk and pumpkin spice.
Drizzle the icing over the cooled scones using a spoon. You can also spoon on a layer of icing.
Optionally, top with chocolate sprinkles.
Tips for Flaky Scones
The butter must be cold – cold butter will melt as the scones cook, creating air pockets, ensuring they are light and flaky.
Grate the butter – grating butter prevents you having to rub the butter into the flour. This ensures the butter stays cold.
Mix until just combined as over kneading the dough will lead to tough scones.
Ensure the scones are equal in size so they cook evenly.
If you would like really tall scones like you see in magazines and recipe books, then double the ingredients and then double the thickness of the dough as you add the scones to the air fryer. Then add 3 extra minutes of cook time.
How to make savoury scones
Savoury pumpkin scones with cheese are a delicious treat, that you can enjoy with a cuppa in the morning or afternoon or as a side dish for your hearty soups.
These savoury scones would make a great BREAD option on your holiday table.
They scones are easy and simple to make, here is the recipe.
Mix together sifted 225 grams self-raising flour , salt, 1 tablespoon pumpkin seeds, 1 teaspoon soft brown sugar and 1 teaspoon dried sage in a big mixing bowl.
Add 50 grams cold butter cubes and rub with your fingertips until you get crumbs.
Add 80 grams grated cheddar cheese and 150 grams or 1/2 cup pumpkin puree .
Pour 2 tablespoon warm cream or milk , mix everything quickly using a butter knife or spatula.
Bring the mixture with your hands and pat it on the lightly floured surface or tray. The thickness of scones should be 1 inch or 2.5cm .
Cut them in to round scones using a cookie cutter . Do not twist your cutter when cutting out the scones. Press straight down, to ensure an even rise of the scones.
Brush the top of the sones with some cream or milk and sprinkle with dried sage and cheese .
Air fry for 5 minutes on 180centigrade /360farenhite, followed by a further 2 minutes at 160centigrade/320farenhite.
Can pumpkin scones be frozen?
Yes, pumpkin scones can be frozen. Allow scones to be cool completely then freeze the scones individually by wrapping in freezer friendly bags or foil.
Reheat by using the air fryer or use the microwave.
Vegan pumpkin scones
Replace all the dairy products with plant based alternatives. Directly use vegan butter and vegan cream instead of the dairy option.
Scones are best kept at room temperature in an air tight container. This prevents the scones from going stale.
Absolutely yes, however the quantity of raising agents will change for the recipe. Have a look a next question below How to make self-raising flour at home.
Self-raising flour is so easy to make at home. Simply mix 1 cup plain or all purpose flour, 1 1/2 teaspoon and 1/4 teaspoon fine salt.
For biscuits and scones we need cold butter and you have to work quite quickly to keep everything cold. Cold butter will melt as the scones cook, creating air pockets, ensuring they are light and flaky.
Yes, you can bake scones in the traditional oven. Preheat oven to gas mark 7 or 200C. Bake for 18-20 minutes (check the scones after 15 minutes) or until lightly golden and well risen.
Yes, you can. If you prefer your scones round use 6 cm plain or crinkle pastry cutter.
Other Pumpkin Recipes
Savoury Pumpkin Semolina Waffles
Pumpkin Miso Soup
One Pot Pumpkin Pasta
Roasted pumpkin and garlic hummus
Pumpkin Spice Biscotti
Low fat Pumpkin falafel
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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Pumpkin Scones Air fryer (2 ways)
Equipment
- 1 Air fryer
- 1 Pastry brush
Ingredients
Pumpkin Scones
- 2 ¼ cup self-raising flour 315 grams
- ½ cup pumpkin puree 120 grams
- 140 grams unsalted butter cold (cubes or grated) – 10 tablespoon
- ⅓ cup brown sugar soft (70 grams)
- ¾ cup double cream Heavy cream (180ml)
- 1 tablespoon pumpkin spice I have used chai spice
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Chai spice glaze
- ¼ cup confectioners’ sugar Icing sugar/powdered sugar (30g)
- ¼ teaspoon chai spice mix or pumpkin spice mix
- 1 tablespoon milk or water
Instructions
Pumpkin scones
- In a large mixing bowl, whisk together the self-raising flour, sugar, chai spice mix and salt. 2 1/4 cup self-raising flour, 1/3 cup brown sugar, 1/4 teaspoon salt, 1 tablespoon pumpkin spice
- Add the cold/chilled grated or diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. 140 grams unsalted butter
- In a separate small jug or bowl, whisk with heavy cream, pumpkin puree, and vanilla extract until combined. 1/2 cup pumpkin puree, 3/4 cup double cream, 1 teaspoon vanilla extract
- Pour the pumpkin mixture into the well and stir with a fork until the dough comes together.
- Roll dough out into a 1 inch-thick round. Cut into 8 wedges, place them on baking sheet.
- Place the pan of scones in the freezer for 15-20 minutes, uncovered.
- Brush the scones with cream and air fry about 8 minutes or until risen, set in the centers and slightly golden on the bottoms.
- Remove from the air fryer and allow them to cool completely before glazing them.
Make chai spice glaze
- Mix the glaze ingredients in a small bowl until smooth.When the scones are cool, spoon the glaze on each scone before drizzling the glaze. Let the glaze set before serving. 1/4 cup confectioners’ sugar , 1/4 teaspoon chai spice mix, 1 tablespoon milk
For Savoury Pumpkin Scones Ingredients and Method are above in the main post.
Notes
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 Pumpkin Scones Air Fryer to Pinterest
Pumpkin Scones Air fryer (2 ways)
Equipment
- 1 Air fryer
- 1 Pastry brush
Ingredients
Pumpkin Scones
- 2 ¼ cup self-raising flour 315 grams
- ½ cup pumpkin puree 120 grams
- 140 grams unsalted butter cold (cubes or grated) - 10 tablespoon
- ⅓ cup brown sugar soft (70 grams)
- ¾ cup double cream Heavy cream (180ml)
- 1 tablespoon pumpkin spice I have used chai spice
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Chai spice glaze
- ¼ cup confectioners’ sugar Icing sugar/powdered sugar (30g)
- ¼ teaspoon chai spice mix or pumpkin spice mix
- 1 tablespoon milk or water
Instructions
Pumpkin scones
- In a large mixing bowl, whisk together the self-raising flour, sugar, chai spice mix and salt. 2 1/4 cup self-raising flour, 1/3 cup brown sugar, 1/4 teaspoon salt, 1 tablespoon pumpkin spice
- Add the cold/chilled grated or diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. 140 grams unsalted butter
- In a separate small jug or bowl, whisk with heavy cream, pumpkin puree, and vanilla extract until combined. 1/2 cup pumpkin puree, 3/4 cup double cream, 1 teaspoon vanilla extract
- Pour the pumpkin mixture into the well and stir with a fork until the dough comes together.
- Roll dough out into a 1 inch-thick round. Cut into 8 wedges, place them on baking sheet.
- Place the pan of scones in the freezer for 15-20 minutes, uncovered.
- Brush the scones with cream and air fry about 8 minutes or until risen, set in the centers and slightly golden on the bottoms.
- Remove from the air fryer and allow them to cool completely before glazing them.
Make chai spice glaze
- Mix the glaze ingredients in a small bowl until smooth.When the scones are cool, spoon the glaze on each scone before drizzling the glaze. Let the glaze set before serving. 1/4 cup confectioners’ sugar , 1/4 teaspoon chai spice mix, 1 tablespoon milk
For Savoury Pumpkin Scones Ingredients and Method are above in the main post.
Notes
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.
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.
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