Directions

1. Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
2. In a large bowl, combine Panko, Italian seasoning and garlic powder; season with salt and pepper, to taste. Set aside.
3. Working in batches, dredge ravioli in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
4. Add ravioli to the stockpot, 4 or 5 at a time, and cook until evenly golden and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
5. Serve immediately with marinara sauce, garnished with Parmesan and parsley, if desired.