Crispy Mushroom Ravioli with Creamy Pesto Dipping Sauce

Crispy Mushroom Ravioli with Creamy Pesto Dipping Sauce

From The Proctor Silex Test Kitchen

Added by Laurie


  • 1 container (7 ounces) refrigerated pesto sauce 
  • 2 tablespoons heavy cream 
  • 1 cup whole milk 
  • 1 tablespoon white vinegar 
  • 1/2 cup Italian breadcrumbs 
  • 1/2 package (16 ounces) mushroom ravioli, thawed


  1. In a small bowl, stir together pesto and heavy cream. Store in refrigerator until ready to serve. 
  2. In a medium bowl, stir together milk and vinegar. Let stand 10 minutes, or until thickness of buttermilk. 
  3. In the meantime, add breadcrumbs to a medium sized bowl. 
  4. Add several pieces of ravioli to milk mixture to coat completely. Pick up each ravioli and allow to drip back into bowl. 
  5. Add coated ravioli to breadcrumbs and gently pat crumbs into ravioli. Place in air fryer basket in a single layer. Spray each ravioli with nonstick cooking spray. Repeat process with remaining ravioli. 
  6. Set air fryer temperature on 400°F. Turning halfway through, cook 6 to 8 minutes, or until inside of ravioli registers 165° on a meat thermometer. 
  7. Serve with pesto mixture.

Serves: 3-4

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