Cacio e Pepe Air-Fried Ravioli

Cook ravioli in a pot of boiling water for 6 minutes. Drain and set aside on paper towels to dry. 

Stir together breadcrumbs, 1/3 cup of the Parmigiano Reggiano, 1/3 cup of the Pecorino, and 1 teaspoon of the black pepper in a shallow dish. Place eggs in a second shallow dish. Dip ravioli in egg, then dredge in bread crumb mixture, pressing to coat both sides. 

Working in batches, place ravioli in a single layer in basket of an air fryer lightly coated with cooking spray. Cook at 350°F for 7 minutes, turning once halfway through. Place air fried ravioli on a platter; sprinkle with parsley and remaining cheeses and pepper. Serve with marinara, if desired.