Add enough oil to a dutch oven or large heavy-bottomed pot to be about 2 inches deep, and heat over medium heat to 350?F. Line a baking sheet with a paper towel, then top with a wire cooling rack. Set aside, near the stove.

Top another baking sheet or large plate with wax paper. Line up 2 shallow bowls next to the baking sheet.

In the first bowl, add the eggs and milk, beating together. In the second bowl, add the panko breadcrumbs.

Ensure thawed raviolis are dry, then add one ravioli to the bowl with the egg wash, turning to coat all sides.

Move the egg-coated ravioli into the bowl with the breadcrumbs, then turn and press/pat to completely coat the ravioli in breadcrumbs.

Transfer the ravioli to the wax paper lined baking sheet, and repeat with all remaining raviolis.

When the oil is hot and has reached 350?F, gently add several raviolis to the oil, being careful not to overcrowd the pan.

Fry for approximately 2-4 minutes, or until golden brown and crisp, flipping halfway through frying.

Remove to the prepared wire cooling rack topped baking sheet, and repeat with any remaining raviolis.

Before serving, warm the marinara sauce and sprinkle raviolis with grated Parmesan and minced parsley if desired.