Prepare the Breading Station: In a shallow bowl, whisk together 2 eggs and a splash of milk until smooth for your egg wash. In another bowl, combine Italian-style breadcrumbs with grated Parmesan cheese, mixing thoroughly. Set these bowls aside.

Bread the Ravioli: Take each ravioli and dip it into the egg wash, ensuring it’s fully coated. Then, dredge it in the breadcrumb mixture, pressing gently to ensure a thick, even layer of crumbs sticks to each piece.

Heat the Oil: In a deep skillet or frying pan, pour in vegetable oil until it reaches about 1-2 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C).

Fry the Ravioli: Carefully add the breaded ravioli to the hot oil in small batches, frying them for 2-3 minutes on each side until golden brown.

Drain and Season: Transfer the fried toasted ravioli to a plate lined with paper towels to drain excess oil. While they’re still hot, sprinkle a pinch of salt over them to enhance the flavor.

Serve: Present your crispy toasted ravioli hot, alongside a warm bowl of marinara sauce for dipping. Optionally, garnish with freshly chopped parsley.