Prepare the Breading Station: Set up three bowls. In the first bowl, add the beaten eggs. In the second bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, salt, and pepper. Leave the third bowl empty for holding the finished ravioli.

Coat the Ravioli: For each ravioli, dip it first in the egg mixture, allowing any excess to drip off. Next, coat it thoroughly in the breadcrumb mixture and place it in the empty bowl. Repeat this process until all ravioli are coated.

Heat the Oil: In a deep skillet or pot, heat the oil over medium-high heat. To test if it’s ready, drop in a breadcrumb; if it sizzles and bubbles, the oil is hot enough.

Fry the Ravioli: Carefully add several breaded ravioli to the hot oil, being cautious not to overcrowd the pan. Fry them for about 3-4 minutes on each side until golden brown and crispy.

Drain Excess Oil: Use a slotted spoon to remove the cooked ravioli from the oil and place them on a plate lined with paper towels to absorb excess oil.

These crispy delights are best enjoyed fresh! Serve them warm with a side of marinara sauce for dipping.