Cook the ravioli in a large saucepan of boiling water following the package directions.

Once cooked, drain and cool them under cold running water.

Spread them out over a tray to air dry.

While the ravioli is drying, make the Salsa Verde by processing the ingredients until smooth.

Season to taste.

Preheat your 5- or 6-quart air fryer to 350°F for 3 minutes.

Lightly beat the eggs in a medium bowl.

In a second medium bowl, combine Parmesan, bread crumbs, and salt flakes.

Working with four ravioli at a time, place them in the egg, allowing excess egg to drain away, then coat them in the bread crumb mixture.

Transfer them to a tray.

Repeat until half the ravioli are coated.

Spray the coated ravioli generously with oil.

Carefully pull out the air fryer pan and basket.

Place the coated ravioli in the basket and slide the pan and basket back into the appliance.

Keep the temperature set at 350°F and set the timer for 12 minutes.

Cook the ravioli, turning them halfway through the cooking time until they are crisp and golden.

Transfer the cooked ravioli to a platter and cover to keep them warm.

Repeat the coating process with the remaining ravioli and then repeat the cooking process.

Serve the breaded ravioli with heated pasta sauce and the Salsa Verde.