• Heat 4 inches of vegetable oil in a heavy bottomed pot over medium-high heat until a deep-fry thermometer registers 350º F. Watch the video if you want to see how to do the “crumb test” in case you don’t have a deep-fry thermometer.
• Set up a breading station with the eggs, flour and breadcrumbs in separate shallow bowls. Season the breadcrumbs lightly with salt and pepper and whisk together with a fork. Working one at a time, dip the ravioli in the egg, then in the flour, back in the egg, and finally in the breadcrumbs, patting to adhere. It helps to use one hand to handle the wet ingredients and the other hand for the dry ingredients, in order to avoid a clumpy mess.
• Working in batches, fry the ravioli until golden, flipping and making sure they are not overlapping, about 2 minutes. Remove with a slotted spoon or spider and drain on a cooling rack set over a tray. While still hot, sprinkle with some romano and parsley. Serve with warmed marinara sauce.
  

TIP: These toasted ravioli are best when served fresh out of the oil, but if you want to hold them for a little bit, keep them on the baking rack set over the tray and keep them warmed in a low oven.