If using refrigerated or frozen ravioli, cook it briefly according to the package directions until just tender. Drain very well and let it cool slightly before breading; some products may be air-fried from frozen according to their package directions.

Place the flour in one shallow bowl and beat the eggs in a second bowl. In a third bowl, stir together the breadcrumbs, Parmesan, Italian seasoning, and garlic powder.

Dip each ravioli into flour, then beaten egg, and finally the breadcrumb mixture. Press the crumbs gently onto both sides so the coating adheres.

Preheat the air fryer to 350°F. Arrange the ravioli in a single layer with space between pieces, then lightly spray the tops with cooking spray.

Air-fry for 8 to 10 minutes, turning halfway through, until golden brown and crisp. If using a 400°F setting on your model, cook for about 6 to 8 minutes and watch closely.

Serve the toasted ravioli immediately with warm marinara sauce for dipping. Cook in batches if needed so every piece browns properly.