Crispy Spinach & Ricotta Ravioli

Heat a drizzle of olive oil in a small pan over medium heat. Add panko and toast, stirring occasionally, until lightly browned, 3-4 minutes. Transfer to a large bowl. In a medium bowl, whisk together sour cream and 1 TBSP water. Working one piece at a time, dip ravioli into sour cream mixture. Let excess drip off, then gently press into panko until fully coated. Transfer to a plate and set aside. Coat an air fryer basket with cooking spray; arrange ravioli in a single layer in basket (TIP: It’s OK if some overlap! But, depending on the size of your air fryer, you may need to work in batches.) Coat tops of ravioli with nonstick cooking spray. Air fry at 400 degrees, turning halfway through, until golden brown, 7-9 minutes. Serve crispy ravioli with marinara on the side for dipping.