If the holidays had a flavor, I’m convinced it would taste like Hot Honey Fried Ravioli—crisp, golden pillows kissed with sweet heat and a festive sprinkle of Parmesan. Trust me, this one’s a crowd-pleaser whether you’re passing it around at a party or cozying up with a glass of wine by the fire. We’re talking comfort food, elevated.
Why You’ll Love This Recipe
I first made these on a whim during a snowstorm when we had leftover cheese ravioli in the fridge and a holiday movie marathon queued up. That crispy, spicy-sweet bite was love at first crunch—and now it’s a must-have for our holiday parties every year.
- Perfect party appetizer or cozy snack
- Freezer-friendly and easy to prep ahead
- A festive twist on classic comfort food
- That hot honey drizzle is pure magic!
Ingredients Breakdown
Essentials
- 1 package refrigerated cheese ravioli (about 9 oz)
- 1 cup buttermilk (or whole milk)
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- Chopped parsley and extra Parmesan, for garnish
- Hot honey, for drizzling (store-bought or homemade)
Pro Tips
- Use the small, round or square ravioli—cheese or spinach works beautifully
- Homemade hot honey tip: Mix 1/2 cup honey with 1 tsp red pepper flakes and warm slightly
- Panko breadcrumbs can be subbed for extra crunch
- No buttermilk? Stir 1 tsp vinegar into regular milk and let sit for 5 min
Step-by-Step Instructions
- In a shallow bowl, pour buttermilk. In another bowl, mix breadcrumbs, Parmesan, garlic powder, and pepper.
- Dip each ravioli in the buttermilk, then coat in the breadcrumb mixture, pressing gently to adhere.
- Heat 2 inches of vegetable oil in a deep skillet or Dutch oven over medium heat until shimmering and 350°F.
- Working in batches, fry ravioli for 2-3 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain. Sprinkle with parsley and extra Parmesan.
- Drizzle warm hot honey over the fried ravioli right before serving. Serve immediately and enjoy!
Chef’s Tips and Tricks
- Don’t overcrowd the pan—fry in small batches for even crispiness.
- Let the oil reheat between batches to maintain the perfect fry temp.
- You can prep and coat the ravioli up to one day ahead and refrigerate until ready to fry.
- Leftovers? Reheat in an oven at 375°F for 8-10 minutes to bring back that crisp!
Recipe Variations and Serving Suggestions
- Try sausage or mushroom ravioli for different flavor profiles
- Add a side of marinara or pesto for dipping
- Dust with a little smoked paprika for a deeper, smoky flavor
- Mini fried ravioli make a fun addition to holiday charcuterie boards
FAQs
Can I use frozen ravioli?
Yes! Just thaw completely before breading and frying for even cooking.
Is there a non-fried version?
Yes, these can be baked at 400°F for 15–18 minutes on a wire rack over a baking sheet. Spray with olive oil spray beforehand.
Can I make these in an air fryer?
Absolutely! Air fry at 375°F for 8-9 minutes, flipping halfway through and spraying with oil.
Recipe Card
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 1 package refrigerated cheese ravioli (about 9 oz)
- 1 cup buttermilk
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/4 tsp black pepper
- Vegetable oil, for frying
- Hot honey, for drizzling
- Chopped parsley and extra Parmesan, for garnish
Instructions:
- Dip ravioli in buttermilk, then dredge in breadcrumb-Parmesan mixture.
- Fry in 350°F oil for 2-3 minutes per side until golden; drain on paper towels.
- Drizzle with hot honey and top with parsley and Parmesan. Serve warm.
Nutrition: ~230 calories per serving
Did you try this recipe? I’d love to hear how it turned out! Snap a pic, tag me @thekitchensaid on Instagram, and don’t forget to leave a comment or rating below—it means so much and helps more food lovers find their way here.
