Crispy Breaded Ravioli with Two Tasty Sauces

Cook the ravioli in a large saucepan of boiling water according to the package directions.
Once cooked, drain and then cool the ravioli under cold running water.
Spread them out on a tray to air dry.
While the ravioli is drying, make the Salsa Verde.
Process the parsley, baby spinach, gherkin pickles, olive oil, lemon juice, and crushed garlic 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 another medium bowl, combine the finely grated Parmesan, panko bread crumbs, and salt flakes.
Working with four ravioli at a time, dip them in the beaten egg, allowing excess egg to drain away, and then coat them in the bread crumb mixture.
Transfer the coated ravioli to a tray.
Repeat this process until half of the ravioli are coated.
Spray the coated ravioli generously with cooking spray.
Carefully pull out the air fryer pan and basket, then place the coated ravioli in the basket.
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.
Then, repeat the coating and cooking process for the remaining ravioli.