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GRIDDLE GIRL Toasted Ravioli Bruschetta

GRIDDLE GIRL Toasted Ravioli Bruschetta

Recipe by Danielle Zechmann “Blackstone Griddle Girl”



  • 2 large tomatoes diced
  • 2 tbsp fresh basil
  • 1 tbsp minced garlic
  • ¼ cup shredded parmesan
  • 1 tbsp olive oil
  • Salt and pepper
  • 2 eggs
  • ¼ cup milk
  • 1 cup bread crumbs
  • ½ cup grated parmesan
  • 1 tbsp Italian seasons
  • 3 cheese ravioli
  • Balsamic glaze
  • cooking spray



  1. Chop tomatoes and transfer to a bowl. Add fresh basil, garlic, oil, and shredded parmesan. Stir until combined and set aside.
  2. In a bowl, pour 1 cup bread crumbs, Italian seasons, and grated parmesan. In a separate bowl, scramble two eggs and milk.
  3. Boil ravioli for 5 minutes and strain water.
  4. Dip each ravioli into the egg mixture and then into the bread crumb mixture repeating the process until all raviolis are coated.
  5. Spray the air fryer tray with cooking spray and set to medium. Cook for 5 minutes then flip the raviolis and cook another 3 minutes.
  6. Remove raviolis from air fryer and place onto a plate. Top with bruschetta mixture, sprinkle with more parmesan, and drizzle with balsamic glaze.
  7. Enjoy!

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