Vegetable oil, for frying
3 eggs, whisked
All-purpose flour, for breading
2 cups Italian-style breadcrumbs
Kosher salt and freshly ground black pepper
1 package frozen ravioli (about 9 ounces)
Grated Romano cheese, for coating ravioli
Chopped fresh parsley, for coating ravioli
Favorite marinara sauce, for serving
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.
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