Air Fryer Ravioli and Meatballs in 20 Minutes
This air fryer ravioli and meatballs recipe gives you a complete one-pan dinner in only 20 minutes. Refrigerated ravioli cooks directly in a fresh tomato-basil sauce while Parmesan-coated Italian sausage meatballs brown on top – no boiling water or jarred sauce required.
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Tender ravioli and Parmesan-coated sausage meatballs cooked in a fresh tomato-basil sauce.
Why This No-Boil Air Fryer Method Works
Preheating the metal pan gives the tomatoes an immediate burst of heat. The halved tomatoes soften quickly with olive oil, garlic, basil, and salt, then release enough juice to create a fresh sauce when mashed.
Refrigerated ravioli is already soft and cooks in that tomato liquid without boiling. Keeping the pasta covered with sauce protects the edges from the air fryer’s direct heat, while the sausage meatballs sit on top where they can brown.
Air Fryer Ravioli and Meatballs Recipe
A full one-pan ravioli dinner with fresh five-ingredient tomato-basil sauce and easy Italian sausage meatballs.
Ingredients
For the Fresh Tomato-Basil Sauce
- 1 pint small sweet tomatoes, such as cherry or grape tomatoes, halved
- 1/4 cup chopped fresh basil
- 1 to 2 garlic cloves, grated
- 1/2 teaspoon salt
- 1 1/2 tablespoons olive oil
For the Sausage Meatballs
- 2 Italian sausages, casings removed
- 1/4 to 1/2 cup grated Parmesan or pecorino, plus more for topping
For the Ravioli
- 1 package refrigerated ravioli
Instructions
- Preheat the pan: Place a heat-safe metal pan in the air fryer and preheat to 400°F/204°C.
- Make the tomato mixture: Combine the halved tomatoes, chopped basil, grated garlic, salt, and olive oil in a bowl.
- Shape the meatballs: Remove the sausage from its casings. Cut each sausage into four equal pieces and roll them into balls, making eight meatballs total.
- Coat with cheese: Spread the grated Parmesan or pecorino on a plate and roll each meatball in the cheese.
- Start the sauce and meatballs: Carefully remove the hot pan. Add the tomato mixture first and arrange the meatballs on top. Return the pan to the air fryer and cook at 400°F for 5 minutes.
- Mash the tomatoes: Remove the hot pan and temporarily transfer the meatballs to a plate. Mash the softened tomatoes to create a quick, chunky sauce.
- Add the ravioli: Arrange the refrigerated ravioli in a single-ish layer. Spoon the tomatoes and their liquid over the pasta, paying special attention to exposed edges.
- Finish cooking: Return the meatballs to the top and air fry at 400°F for 15 minutes.
- Flip and baste: Halfway through the final cook, flip the meatballs and spoon tomato liquid over any ravioli that looks dry.
- Serve: Make sure the ravioli is tender and the sausage meatballs have reached 160°F/71°C. Plate everything and finish with more grated cheese.
Most important tip: Keep the ravioli covered with the tomato mixture as much as possible. Any exposed pasta edges can dry out in the moving hot air.
Tips for Tender Ravioli and Juicy Meatballs
- Use refrigerated ravioli. This quick method was developed for fresh refrigerated pasta, which softens much faster than dried or frozen ravioli.
- Choose small, sweet tomatoes. Cherry or grape tomatoes soften quickly and release plenty of juice for the sauce.
- Use a pan with room around it. The pan must fit completely inside the basket without blocking all the air circulation.
- Handle the pan carefully. It is already extremely hot when the tomato mixture goes in and remains hot throughout the recipe.
- Keep the ravioli in a single-ish layer. A little overlap is fine, but tightly stacked pasta will not cook as evenly.
- Cover every dry spot. Spoon tomato liquid over exposed ravioli before the final cook and again halfway through.
- Check the sausage. Italian sausage meatballs should reach at least 160°F/71°C in the center.
What to Serve with Ravioli and Meatballs
This is already a complete dinner, but garlic bread, a simple green salad, or air fryer vegetables would round it out. Add extra basil, Parmesan, pecorino, or red pepper flakes at the table if you want even more flavor.
For another Italian-inspired air fryer dinner, try my air fryer sausage and peppers sub. You can also make my one-basket Mediterranean chicken and vegetables or browse the Meats and Seafood recipes.
Gear Used for This Recipe
Gourmia Air Fryer
The roomy air fryer I use for quick one-pan dinners like this ravioli and meatballs.
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Metal Air Fryer Pan
Holds the tomato sauce, ravioli, and meatballs together while still fitting inside the air fryer basket.
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Rachael Ray Grater
Quickly grates Parmesan or pecorino for coating the meatballs and finishing the plate.
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Potato Masher
Turns the softened cherry tomatoes into a quick, chunky sauce right in the hot pan.
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Frequently Asked Questions
Do I need to boil the ravioli first?
No. Refrigerated ravioli cooks directly in the liquid released by the tomatoes. Keep the pasta covered with the tomato mixture so the edges stay tender.
Can I use frozen ravioli?
This 20-minute method was tested with refrigerated ravioli. Frozen ravioli may require additional liquid and cooking time, so it is not a direct one-for-one substitution.
What kind of Italian sausage should I use?
Mild, sweet, or hot Italian sausage will work. Removing the casings and dividing two links into eight pieces creates evenly sized meatballs without mixing a separate meatball recipe.
How do I keep the ravioli from drying out?
Arrange it in a mostly single layer and spoon the tomatoes and liquid over every exposed area. Check again halfway through and cover any spots that look dry.
What kind of pan can go in an air fryer?
Use a heat-safe metal pan that fits fully inside your basket with some open space around it for air circulation. Remember that the pan and handles will become extremely hot.
Which Ravioli Filling Would You Use?
Leave a comment below and tell me whether you would make this with cheese, spinach, mushroom, or another favorite ravioli filling.
Watch More Easy Air Fryer Recipes
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