Sauté the peppers, onion and garlic together in a drizzle of olive oil until cooked - about 5 min.
Add the baby spinach - sauté another 3 minutes.
Add the jarred tomato sauce, and then season with salt, pepper, italian seasoning and crushed red pepper to taste. Simmer on low for 10 minutes until the flavors are combined.
Boil the raviolis according to package instructions and drain well to removing as much water as possible.
Mix the breadcrumbs with the grated parmesan and Italian seasoning until well combined.
Dip a boiled and drained ravioli into the flour. Make sure to coat it well on both sides.
Then dip the ravioli into the lightly beaten eggs.
Next, dredge the ravioli in the seasoned panko breadcrumbs.
Set aside on a baking sheet while you batter enough raviolis to fit your air fryer basket.
Air fry at 350 degrees for 8-9 minutes (no need to flip midway during cooking time).
Serve with marinara sauce on the side