The Recipes

Two high-protein chicken crust ravioli to save and make again.

Air Fryer Crispy Chicken Crust Ravioli

Makes 6 large ravioli.

• 225g raw ground chicken breast
• 30g flour
• Big pinch salt
• 18g shredded mozzarella
• 6 teaspoons cottage cheese

• 1/4 cup panko breadcrumbs
• 2 tablespoons finely grated Parmesan
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• Pinch black pepper
• 1 large egg, beaten
• Spray oil
• 1/3 cup marinara sauce, for serving

1. Add the ground chicken, flour, and salt to a bowl and mix until fully combined.
2. Divide the mixture into 12 equal portions.
3. Place one portion between 2 pieces of parchment paper lightly sprayed with oil and press or roll into a thin square or round, roughly 2 x 2 inches / 5 x 5 cm. Repeat with the remaining portions.
4. Place 1 teaspoon cottage cheese + 3g mozzarella in the center of 6 pieces.
5. Top each with a second piece of chicken dough and press the edges together firmly to seal. Make sure there are no gaps where the filling can escape.
6. In a shallow bowl, mix the panko, Parmesan, Italian seasoning, garlic powder, and black pepper.
7. Beat the egg in a separate shallow bowl.
8. Working one at a time, gently dip each sealed ravioli into the beaten egg, letting the excess drip off.
9. Press into the panko-Parmesan mixture, coating both sides and the edges.
10. Preheat the air fryer to 390°F / 200°C.
11. Lightly spray the air fryer basket and arrange the ravioli in a single layer with space between them.
12. Lightly spray the tops with oil.
13. Air fry for 8 to 10 minutes, flipping halfway through and lightly re-spraying if needed, until golden and crisp and the chicken is fully cooked through to 165°F / 74°C.
14. Let rest for 1 to 2 minutes.
15. Warm the marinara sauce and serve it on the side for dipping or spoon it lightly over the ravioli.

Chicken Crust Ravioli

Makes 6 large ravioli.

• 225g raw ground chicken breast
• 30g flour
• Big pinch salt
• 18g shredded mozzarella
• 6 teaspoons cottage cheese
• 1/3 cup marinara sauce

1. Add the ground chicken, flour, and salt to a bowl and mix until fully combined.
2. Divide the mixture into 12 equal portions.
3. Place one portion between 2 pieces of parchment paper lightly sprayed with oil and press or roll into a very thin round, about 4 inches / 10 cm wide. Repeat with the remaining portions.
4. Place 1 teaspoon cottage cheese + 3g mozzarella in the center of 6 of the chicken rounds.
5. Top each with a second chicken round and press the edges together firmly to seal. Make sure there are no gaps so the filling doesn't leak out.
6. Bring a large pot of water to a gentle boil.
7. Carefully lower the ravioli into the water and cook for about 4 to 5 minutes, or until the chicken is fully cooked through. Avoid a violent boil so the ravioli don't break apart.
8. Remove carefully with a slotted spoon and let any excess water drain off.
9. Warm the marinara sauce in a skillet over low heat.
10. Add the cooked ravioli to the skillet and gently toss or spoon the sauce over them until evenly coated.
11. Serve warm with the marinara spooned over the top.