Pour the oil into a large heavy bottom pan and heat over medium heat.

While the oil is heating, whisk the eggs milk and put into a bowl. Put the breadcrumb parsley in a separate bowls. Dunk the ravioli in the liquid mixture and then in the bread crumbs. Place the ravioli on a plate, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 60-90 seconds on each side. Once golden brown, using a slotted spoon or pair of tongs, carefully transfer the fried ravioli to paper towel lined plate to drain.

Grate fresh Parmesan on top of the fried ravioli, season with salt and pepper and serve with a bowl of warmed marinara sauce for dipping and herbs on top to garnish.