Crispy ravioli from the Airfryer

I would have loved to see it differently, but there is no Jet or Miljuschka in me. I really do my best and my housemates neither starve nor complain, but truly a kitchen princess: unfortunately not. The good news is that I am therefore the perfect benchmark for all those people who are like me. Because if I can do it, oh, then you can manage it with two fingers in your nose.

So when my dear Annick chose the recipe for crispy ravioli to make in the Philips Airfryer, I was almost in need of resuscitation. I am in love with my Airfryer, but I usually use it for fries, bitterballen, and an occasional muffin. But crispy ravioli sounded very exotic.

What do you think? Piece of cake. Easy peasy. A child could do it. It goes like this. Buy fresh ravioli. Take two bowls. In one bowl, beat three eggs, in the other bowl put flour. In the third container, mix breadcrumbs (or panko) with Parmesan cheese and finely chopped basil. Then you take each ravioli pillow first through the flour, then through the egg, and then through the herb mixture. You place them on baking paper next to each other in the basket of the Airfryer, let it sit for about six minutes at 175 degrees, and you're done. Is it easy or is it easy?

Moreover, everything goes so quickly with the Airfryer (you don't need to preheat it) and because the hot air circulates all around the ravioli, it becomes extra crispy.

Serve with some marinara sauce and you really have an intensely original snack.

And remember: if I can do it, you can do it better.