Fried Ravioli

Set Up the Breading Station

1. Place the flour in a shallow bowl (if using).
2. Whisk together the eggs and milk in a second shallow bowl.
3. Mix the Italian breadcrumbs and grated Parmesan cheese in a third shallow bowl.

Bread the Ravioli

1. Take each ravioli and dip it first in the flour (shaking off any excess).
2. Dip it thoroughly into the egg-and-milk wash.
3. Roll it in the breadcrumb-Parmesan mixture, pressing gently so the crumbs stick completely, and set them in a single layer on a parchment-lined baking sheet.

Heat the Oil:

1. Pour 2 to 3 inches of oil into a deep pot, heavy-bottomed skillet, or cast-iron pan.
2. Heat the oil to 350°F (175°C). 

Fry:

1. Working in small batches of 6 to 8 so you don't overcrowd the pan, gently drop the ravioli into the hot oil.
2. Fry for 3 to 4 minutes, turning halfway through, until deep golden brown and crispy.

Drain and Serve:

1. Remove with a slotted spoon or spider and drain on a wire rack or paper towels.
2. Sprinkle immediately with extra grated Parmesan and fresh parsley.
3. Serve warm with warm marinara sauce sauce for dipping.