Serves: 4 people
Total Time: 30 minutes
Ingredients:
250 grams Ottimo Spinach & Ricotta Tortellini
1 egg, beaten
150 grams panko breadcrumbs
50 grams parmesan
1 tsp dried oregano
½ tsp onion powder
½ tsp garlic powder
Spray oil
Marinara sauce, warmed, to serve
Handful chives, finely chopped, to serve
If you are making the marinara sauce:
2 tbsps olive oil
2 cloves garlic, thinly sliced
1 tsp dried oregano
1 tin chopped tomatoes
1 onion, halved
Method:
Place a large pot of salted water on a high heat and bring to the boil. Add the ravioli and cook for 3 minutes then drain and place onto a tray to cook down for at least 15 minutes.
When cool to the touch pre-heat your air fryer to 190 C.
Place the egg into one bowl and place the breadcrumbs, parmesan, oregano, onion and garlic powders into a separate bowl and mix together with some seasoning.
Dip the cooled ravioli first in the egg mixture then into the breadcrumbs mixture, patting the breadcrumbs into the ravioli to cover completely.
Repeat until all the ravioli are coated. Add the crumbed ravioli to the air fryer in one layer and spray with the oil. Cook for between 7 - 10 minutes until golden and crispy.
Serve with the warm marinara sauce and some chopped chives.
For the marinara sauce, if making:
Place the olive oil in a frying pan and warm over a medium heat. Add the sliced garlic, dried oregano and cook for 30 seconds. Add the tin of tomatoes and the onion halves and stir to combine. Cook over a low heat for 30 minutes until thickened then remove the onion halves and serve.