Heat 4 inches of oil in a Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F.
Set up a breading station with the eggs, flour and breadcrumbs in separate shallow bowls. Season the breadcrumbs with salt and pepper. Working one at a time, dip the frozen ravioli into the egg mixture, then into the flour, back into the egg mixture and finally into the breadcrumbs. Set on a plate and repeat with the remaining ravioli.
Working in batches, fry the ravioli until golden brown, flipping if necessary and making sure they are not overcrowded or overlapping, about 2 minutes. Drain on a paper towel.
While still hot, coat with some Romano and fresh parsley. Serve with your favorite marinara sauce.
Recipe courtesy of Jeff Mauro