1) Set up the breading station
Set out three shallow bowls:
- Bowl 1: flour
- Bowl 2: eggs whisked with milk or water
- Bowl 3: panko, Parmesan, Italian seasoning, garlic powder, salt, and pepper mixed well
Line a sheet pan with a wire rack (or paper towels) for draining. Set another tray or rack aside for the breaded ravioli.
2) Heat the oil
Add 1 1/2 to 2 inches of oil to a heavy pot. Heat to 350°F. Try to keep it in the 325 to 350°F zone as you fry. If it drops too low, the ravioli can turn greasy. If it runs too hot, the coating can brown before the center is warmed through.
3) Optional but recommended: quick simmer
Bring a pot of salted water to a boil, then reduce to a gentle simmer. Simmer refrigerated ravioli for 1 to 2 minutes (just to warm and loosen). Drain, spread on a tray, and pat dry thoroughly. This step is extra helpful for thicker ravioli.
4) Bread the ravioli
Working a few at a time: coat in flour and shake off excess, dip in egg, then press firmly into the panko mixture. Place on a tray or rack in a single layer. Let them sit for 5 minutes so the coating hydrates and holds on better.
5) Fry until golden and hot
Fry in batches so you do not overcrowd the pot. Start with 6 to 8 ravioli at a time, then adjust based on your pot size. Fry for 2 to 4 minutes, turning once, until deep golden brown and the filling is hot. Transfer to the rack. Sprinkle with a pinch of salt while hot.
6) Make the bright marinara dip
In a small saucepan, warm olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant. Stir in marinara, lemon zest, lemon juice, and red pepper flakes (if using). Simmer 2 to 3 minutes, then turn off heat. Stir in herbs if using.
7) Serve
Pile the ravioli onto a platter, add the warm marinara on the side, and serve immediately.
