This is An appetizer the whole family will love. Fried ravioli in the air fryer – seasoned with basil, oregano, nutritional yeast, and garlic. On the side, marinara sauce for dipping. Vegan.
- 1/2 cup panko bread crumbs
- 2 teaspoons nutritional yeast flakes
- Pinch of salt & pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/4 cup aquafaba (liquid from can of chickpeas or other beans)*
- 8 ounces frozen or thawed vegan ravioli**
- Spritz of cooking spray
- 1/2 cup marinara (for dipping)
- 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. Move the ravioli into the air fryer basket. Continue until all of the ravioli has been breaded. Be careful not to overlap the ravioli too much in the air fryer, so that they can brown evenly. (If necessary, air fry in batches.)
- 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 and serve with warm marinara for dipping.
- *If you make beans from scratch, the cooking liquid from homemade beans works too! If you don't have access to aquafaba, vegan mayonnaise also works. Just be sure to wipe off any excess mayo. If it's too gloopy, it won't brown. Don't have that either? Use non-dairy milk mixed with a small spoonful of cornstarch.
- **This recipe can be made with frozen 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.
- ***You will likely have leftover panko bread crumb mixture. You can save it in a plastic bag in the refrigerator, and use it for future ravioli endeavors.