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Cooking 101
Panko breadcrumbs and creamy green goddess sauce turn vegan ravioli into a crispy, indulgent snack or appetizer.
Chef Tip: Gently pressing the panko onto the ravioli will help create an even and secure layer of breadcrumbs, ensuring a crispy finish after air-frying.
1 packet store bought frozen vegan ravioli
1 cup vegan mayonnaise
2 cups store bought seasoned panko breadcrumbs
Cooking oil spray
½ bunch basil, chopped
Preheat your air fryer to 400F
Using a pastry brush, apply a thin layer of the vegan mayonnaise to all the raviolis. Spread the seasoned panko in a large tray and coat the raviolis well with the panko mixture ensuring that the raviolis are well covered
Lightly spray the air fryer cooking tray with oil and evenly space out the crumbed raviolis in a single layer
Air fry for 6 minutes. Carefully flip each ravioli over. (Don't just shake the basket. If you do, you'll lose a lot of breadcrumbs.) Air fry for 2 more minutes.
In the meanwhile, whisk ½ a pouch of the Green Goddess sauce with the vegan mayo to prepare a dipping sauce
Garnish the crispy raviolis with chopped basil and serve immediately with the Green Goddess Mayo
A creamy, edamame-based dressing with pops of fresh basil, tingly (not hot) serrano pepper, and zesty lime juice. Drizzle it on everything—yep, even…
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
Dredging is a technique usually done before frying, and can be as simple as lightly dusting something in flour, or a more complex breading method in which an ingredient is dipped in a wet ingredient, like egg, before being coated in flour or breadcrumbs to form a crust.
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