Put refrigerated ravioli into a pot of salted, boiling water. Cook until pasta is just al dente. Remove from the water and place individual ravioli’s on a sheet of parchment paper. Allow to cool slightly.
In the meantime, scramble 4 eggs in a bowl with clack pepper. In another bowl, add both bread crumbs together. Once ravioli are slightly cooled, dredge each ravioli in egg wash first and then in bread crumbs. Transfer to a cookie shoot. Spray tops with olive oil spray.
Add breaded ravioli to an air fryer and cook on 400 for roughly 8 minutes or until golden brown. Transfer ravioli to a serving plate, sprinkle with shredded parmesan. Serve with marinara for dipping. Enjoy!
