Beat the eggs and milk together until combined.
Lay the breadcrumbs on a plate and shake to even out. Set up your dipping station with the egg mixture and the breadcrumbs next to each other.
Prepare a baking sheet lined with foil next to the dipping station.
Add enough oil to a large pot to reach depth of 2 inches. Heat to 325 degrees, or test by throwing in a few breadcrumbs. If the breadcrumbs sizzle right away, your oil is hot and ready. Oh baby.
While your oil is heating up, dip the thawed raviolis in the egg wash then breadcrumbs. Shake off any excess crumb and lay on baking sheet.
Fry raviolis in batches about 2 minutes on each side until golden brown.
Remove from oil and drain on paper towel.
Garnish with fresh parsley and grated Parmesan cheese. Dip in warm marinara sauce!
Adjust recipe to the amount of raviolis serving (this is for a family-size appetizer. If I'm hosting a big party, I'll use 2 bags of ravioli, which means more breadcrumbs as well!)
Make sure oil is hot before adding ravioli, or else your breadcrumbs will become soggy and flake off, oh no!