Prepare a ‘crumbing station’ flour, egg wash and bread crumbs in separate plates.
Dip the ravioli one piece at a time into the flour then the egg wash and finally the bread crumbs lay not touching on a plate and place in the fridge until needed.
Heat the oil in a large saucepan or deep fryer.
Add the ravioli in small batches to the deep fryer and cook until golden brown. Place on paper towel until needed.
Serve on a platter with a sprinkle of parmesan cheese and a small bowl of pasta sauce for dipping. Best served hot.
Larger size ravioli works best. Choose ravioli that have pre-cooked or no cook fillings such as cheese, this means the deep frying process does not need to cook the ravioli just heat it making sure you are not serving raw ingredients to your guests.