Make these in an air fryer for a healthier mid-week meal
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 843 |
| Fat | 55.9g |
| Saturates | 7.2g |
| Protein | 16.9g |
| Carbs | 66.3g |
| Sugars | 9.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace the buttermilk and the breadcrumbs in separate shallow bowls.
Working in batches, dip the ravioli completely into the buttermilk. Allow the excess buttermilk to drip back into the bowl. Place the ravioli in the breadcrumbs and ensure its well coated. Place the ravioli on a baking sheet. Continue with the remaining ravioli.
Heat 2cm of oil in a frying pan.
Fry the ravioli in batches, turning occasionally, until golden brown, approx. 3 minutes.
Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
Preheat the oven to 180°C, gas mark 4.
Place the garlic bread in the oven and bake according to package instructions.
Drizzle the olive oil over the ravioli. Serve with the tomato and mascarpone sauce, garlic bread and rocket.
