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In a small shallow dish, place the milk, and egg. Beat the egg into the milk, and blend well.
In another shallow dish, combine the Italian bread crumbs and the Panko. Add the teaspoon of garlic salt to the bread crumbs and stir well to blend.
Remove the frozen Ravioli from the freezer, and place two or three at a time in the milk/egg mixture, and then roll in the bread crumbs. (I took a spoon and tossed the bread crumbs onto the Ravioli's, and pressed it into them).
Place the breaded Ravioli's in the Air Fryer, in a single layer, and lightly spray with the Spray Olive Oil.
Set the temperature to 350, and the time to 9 minutes, and at about 5 minutes, turn the Ravioli's, and lightly spray with the Spray Olive Oil . Finish cooking the Ravioli's.
Place the tomato sauce, Italian seasoning, garlic salt, pepper, sweet basil, oregano, and brown sugar in a heavy sauce pan.
Stir all ingredients together, and cook over medium high heat until the sauce bubbles, or slightly boils.
Turn down the heat, and simmer for 20 minutes, stirring often.
When Ravioli is done, and sauce has simmered until it's thick and smooth, serve topped with Parmesan cheese, and finely chopped parsley, and Marinara sauce on the side. Enjoy!