Air-Fried Spinach Ravioli With Pesto Sauce

Author

Nuwave

Servings

2

Category

Appetizers

Ingredients

• 1c Italian breadcrumbs
• 1oz. Parmesan cheese
• ½t extra-virgin olive oil
• ½c buttermilk
• 12 spinach ravioli, fresh
• ½c basil, fresh
• 1½ cloves garlic
• 1½T pine nuts, roasted
• 3T Parmesan cheese, grated
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1¾c extra-virgin olive oil

Directions

1. Combine the breadcrumbs, Parmesan cheese, and olive oil in one bowl and place buttermilk in another.
2. Dip the ravioli in the buttermilk and then cover it with the breadcrumb mixture and set aside.
3. Press Preset and use the left ▲ arrow to select Preset 21. Press START/PAUSE to begin preheating to 375 ̊F.
4. Once preheated, the Brio will beep twice, display “Ready”, countdown for 10 seconds and then beep once to give you time to place your food into the Brio. Arrange the ravioli in the bottom of the Base Tray on the Air Circulation Riser. Do not overcrowd.
5. Close the Base tray to start cooking 375°F for 12 minutes.
6. While the ravioli is cooking, add basil, garlic, pine nuts, Parmesan cheese, salt, and black pepper to a blender or food processor to make the Pesto Sauce. Pulse a couple of times and then leave it running while adding olive oil in a slow, steady stream until the mixture is emulsified.
7. After six minutes the Brio will emit 3 sets of triple beeps to alert you to flip the ravioli.
8. Once the cooking is complete the Brio will beep 3 times and display “End”. Serve your spinach ravioli hot with pesto sauce.