Recipe Ingredients
- 1 1/2 cups panko bread crumbs
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 (16 ounce) bag of Celentano® Cheese Ravioli
- 2 cups shredded mozzarella cheese
- 8-10 slices pepperoni
- 1/4 cup pitted black olives, drained
- 6-8 pepperoncini peppers
- 1 plum tomato, seeded and chopped
- Chopped fresh basil, for garnish
Recipe Directions
- Place bread crumbs, flour and egg in 3 separate shallow bowls. Dip ravioli in flour, eggs, then into bread crumbs, shaking off any excess.
- Line inside of air-fryer with aluminum foil, pushing foil into corners and up the sides of air-fryer basket. Preheat air-fryer to 375°F. Working in batches, place ravioli in an even layer in air-fryer basket. Cook, flipping ravioli halfway through, for 7 to 9 minutes, until fully heated through and crisp. Repeat with remaining ravioli.
- Place ravioli back into air-fryer and sprinkle with mozzarella and top with pepperoni. Cook until mozzarella is melted and pepperoni is crisp, about 2 to 3 minutes.
- Using foil sling, transfer ravioli nachos to serving plate. Garnish with olives, pepperoncini peppers, tomatoes and basil. Serve and enjoy.
