Prepare Your Breading Station:

1. Set up three stations: Place the flour in the first shallow bowl. In the second bowl, whisk together the eggs and milk until well combined and slightly frothy. In the third bowl, mix together the breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning (if needed), salt, and pepper until evenly distributed.

2. Prepare the ravioli: If using frozen ravioli, do not thaw them—working with frozen ravioli actually makes breading easier as they hold their shape better. If using refrigerated ravioli, make sure they’re cold from the fridge. Arrange them on a clean work surface.

3. Create an assembly line: Position your bowls in order: flour, egg wash, breadcrumb mixture. Have a large plate or baking sheet lined with parchment paper ready for holding the breaded ravioli.

Bread the Ravioli:

4. First coating – flour: Working with 4-5 ravioli at a time, place them in the flour and turn to coat both sides completely. Gently shake off any excess flour—you want a light, even coating, not clumps.

5. Second coating – egg wash: Transfer the floured ravioli to the egg mixture. Turn them carefully to coat all sides, making sure they’re completely covered with egg. Let excess egg drip off for a moment before moving to the next step.

6. Final coating – breadcrumbs: Place the egg-coated ravioli in the breadcrumb mixture. Press the breadcrumbs firmly onto both sides of each ravioli, making sure they’re thoroughly coated with no bare spots showing through. The coating should look even and generous. Place breaded ravioli on your prepared plate and repeat with remaining ravioli.

7. Rest the breaded ravioli: Once all ravioli are breaded, let them rest for 5-10 minutes. This helps the coating adhere better and prevents it from falling off during frying. You can refrigerate them for up to 2 hours at this point if needed.

Fry the Ravioli:

8. Heat the oil: In a large heavy-bottomed pot or Dutch oven, add enough vegetable oil to reach a depth of 3-4 inches. Heat over medium-high heat until the oil reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature accurately—this is crucial for perfectly crispy ravioli.

9. Test the oil: To ensure the oil is ready, drop a small pinch of breadcrumbs into it. If they sizzle immediately and float to the surface, the oil is hot enough. If they sink or brown too quickly, adjust the temperature accordingly.

10. Fry in batches: Carefully lower 4-6 ravioli into the hot oil using a spider strainer or slotted spoon. Don’t overcrowd the pot, as this drops the oil temperature and results in greasy, soggy ravioli. Fry for 2-3 minutes, turning once halfway through with tongs, until both sides are deep golden brown and crispy.

11. Drain and repeat: Remove the fried ravioli to a wire cooling rack set over a baking sheet (or paper towel-lined plate). The wire rack is better as it allows air circulation and prevents sogginess. Season immediately with a light sprinkle of salt while hot. Let the oil return to 350°F before frying the next batch. Repeat until all ravioli are fried.

12. Serve immediately: While the last batch finishes frying, warm your marinara sauce in a small saucepan or microwave. Arrange the hot toasted ravioli on a serving platter, garnish with chopped fresh parsley and extra Parmesan if desired. Serve immediately with warm marinara sauce in small bowls for dipping.

Air Fryer Method (Alternative):

13. Preheat air fryer: Set your air fryer to 400°F and let it preheat for 3 minutes.

14. Arrange ravioli: Place breaded ravioli in a single layer in the air fryer basket, making sure they don’t touch or overlap. Spray generously with cooking spray or brush lightly with oil.

15. Air fry: Cook for 8-10 minutes, flipping halfway through and spraying again with oil. They should be golden brown and crispy. Work in batches if needed.