This fried ravioli is filled with cheesy goodness, plus that classic cacio e pepe flavor thanks to two different cheeses and freshly ground black pepper. To prep ahead, these can be breaded in advance and air-fried closer to serving. Turn up the indulgence by deep-frying or even pan-frying these.

Robby Melvin
Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary

active:
25 mins
total:
25 mins
Yield:
Serves 10 (serving size: 3 ravioli each)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook ravioli in a pot of boiling water for 6 minutes. Drain and set aside on paper towels to dry. 

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  • Stir together breadcrumbs, 1/3 cup of the Parmigiano Reggiano, 1/3 cup of the Pecorino, and 1 teaspoon of the black pepper in a shallow dish. Place eggs in a second shallow dish. Dip ravioli in egg, then dredge in bread crumb mixture, pressing to coat both sides. 

  • Working in batches, place ravioli in a single layer in basket of an air fryer lightly coated with cooking spray. Cook at 350°F for 7 minutes, turning once halfway through. Place air fried ravioli on a platter; sprinkle with parsley and remaining cheeses and pepper. Serve with marinara, if desired. 

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