If You Want Crispy Edges and Tender Filling, Don’t Boil Your Ravioli

I’m all about learning new ways to transform tried-and-true recipes through smart tricks, like starting soup in the oven (so much easier than on the stovetop) or adding one ingredient to make fried chicken the crispiest it can be. As someone who admittedly turns to the same dishes over and over again, I appreciate these little upgrades.

Recently, a Simply Recipes editor shared a trick with me for better ravioli. On a trip to Costco, one of the workers handing out samples was popping ravioli in the air fryer. The result? Crispy, melty, and dangerously snackable. I had to try it for myself. Here’s what I learned—and why I’ll be cooking ravioli in the air fryer forever.

How I Tested Ravioli in the Air Fryer

I experimented with air-frying two of my favorite store-bought ravioli flavors: mushroom and cheese. For each, I left one bag to defrost and kept the other in the freezer.

I air-fried both the thawed and frozen ravioli the same way: tossing them in olive oil, salt, pepper, garlic powder, and Parmesan. I arranged the little pillows in a single layer in my air fryer basket and cooked them at 375°F, checking every couple of minutes.

The thawed ravioli took about four minutes to brown, while the frozen ones took nearly eight. I pulled them out when their surfaces were dotted with patches of deep golden color.

Tips for Making Air Fryer Ravioli

I highly recommend going the frozen route (even if your hands get a touch of frostbite while tossing the pasta in seasonings before air-frying). The thawed ravioli turned out a little tough and hard to eat. But the frozen version … let me tell you, these little things were delectable! Crisp on the outside, nearly chip-like, with gooey cheesiness flowing from the center—I almost ate the whole batch in one sitting. Both flavors were amazing.

I’ll be clear, though: This air-frying method, in my opinion, is not a one-to-one alternative to boiling ravioli. There’s nothing about this snack that reads “bowl of pasta for dinner." In fact, air fryer ravioli reminds me of what might happen if pizza pockets and chips had a baby—which is certainly not a bad thing. My point is, you’ll want to sit down with a plate of this snack and a bowl of your favorite pasta sauce. I loved dipping mine in store-bought pesto, but classic marinara always hits. Nosh away to your heart’s content.

The final verdict: Will I be making these for a weeknight dinner? No. Will I be craving them every time I want a savory, cheese-forward snack? Absolutely. In fact, I plan on making multiple batches whenever I host game night or settle in for a movie marathon.