Set up a dredging station by combing the egg and milk in a dish, and beating it together. In a separate dish mix together breadcrumbs, Parmesan, Italian seasoning, garlic powder, and salt.
Working in batches, dip the ravioli fully into the egg wash, then let the excess run off and toss in the breadcrumb mixture to fully coat.
Lay the breaded ravloili in a single layer on a large baking sheet until ready for cooking.
Frying
Add cooking oil to a straight walled pan or Dutch oven until it is a couple inches deep. Heat the cooking oil to 350 degrees.
Add the breaded ravioli in batches and fry for approximately four minutes, or until golden brown.
Remove each finished batch and set on a wire rack, or paper towels, to drain.
Baking
Preheat oven to 400 degrees.
Spray ravioli lightly with cooking spray on each side and place the baking sheet in the oven to bake for 10 minutes.
Serving
Serve with warmed Marinara sauce for dipping.
Notes
This recipe is just enough egg and breading for 16 ounces of ravioli. If your package is bigger, just scale up the breading and egg quantities as needed.