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Air Fryer Steelhead Toasted Ravioli in 8 Minutes Flat

Let’s be honest—sometimes we just want something crispy, cheesy, and satisfying, without the drama of prep work or cleanup. That’s where this air fryer steelhead toasted ravioli swoops in to save snack time. I stumbled across a bag of frozen ravioli one day, and thought, ‘Can we air fry these bad boys?’ Oh, yes we can. And they come out golden, crunchy, and filled with melty joy. Whether you’re chasing after a quick lunch, prepping appetizers for game day, or simply need a way to make frozen food exciting again, this Steelhead Trout Recipe Air Fryer trick works like a charm. It even made my husband say, ‘Wow, we should keep a stash of these in the freezer.’ And he doesn’t usually get excited about freezer food. This recipe also plays nice with so many foodie trends. Into Air Fryer Tempeh? You’ll feel at home. Prefer your Air Fryer Swordfish Recipes with a side of marinara? Go for it. Whether you’re team Instant Pot Air Fryer, Pampered Chef Air Fryer Recipes devotee, or all about 5 Ingredient Or Less Recipes—this one hits the mark with zero fuss and max crunch.
Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: American
Keywords: 5 Ingredient Or Less Recipes, Air fryer steelhead, Air Fryer Swordfish Recipes, Air Fryer Tempeh, Instant Pot Air Fryer Recipes, Pampered Chef Air Fryer Recipes, Steelhead Trout Recipe Air Fryer
Servings: 4 servings
Author: Eleanor

Ingredients

  • 1 bag frozen toasted ravioli (about 16 pieces)
  • Non-stick cooking spray or oil spray
  • Optional: grated parmesan, marinara sauce for dipping

Instructions

  1. Preheat your air fryer to 400°F. No need to thaw the ravioli—just keep it frozen.
  2. Lightly spray both sides of the frozen ravioli with oil spray. This helps them get extra crispy.
  3. Place them in a single layer in your air fryer basket. Give them space—don’t overcrowd.
  4. Air fry at 400°F for 7 to 8 minutes. Flip halfway through for even crispiness.
  5. Serve hot with a sprinkle of parmesan and a side of marinara, if you like dipping things. (And who doesn’t?)