Crispy Fried Ravioli

Prepare

1. Add enough oil to dutch oven (or other large heavy bottomed pot) to be about 2 inches deep, and heat over MED heat to 350°F.  Line a baking sheet with a paper towel, then top with a wire cooling rack.  Set aside, near the stove.
2. Top another baking sheet or large plate with wax paper.  Line up 2 shallow bowls next to the baking sheet, so you'll be working towards it. 
3. In the the first bowl, add the eggs and milk, beating together.
4. In the second bowl, add the panko breadcrumbs.

Bread the ravioli

1. Make sure thawed raviolis are dry, then add a ravioli to the bowl with the egg wash. Turn to coat all sides.
2. Move egg coated ravioli into the bowl with the breadcrumbs, then turn and press/pat to completely coat the ravioli in breadcrumbs.
3. Transfer ravioli to wax paper lined baking sheet, and repeat with all remaining raviolis.

Fry

1. When oil is hot and has come to the 350°F temperature, gently add several raviolis (carefully dropping away from you), being careful not to add too many as this will overcrowd the pan and the ravioli won't get as crisp and the oil temperature will drop too much.
2. Fry for approximately 2-4 minutes, or until golden brown and crisp, flipping over halfway through frying so the other side can brown.
3. Remove to prepared wire cooling rack topped baking sheet, and repeat with any remaining raviolis, working in batches.

Serve

1. Before serving, warm the marinara sauce and sprinkle raviolis with grated Parmesan and minced parsley if desired.