Here’s what you will need:
4 cups canola oil
1/2 cup half-and-half
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup seasoned breadcrumbs
1 cup panko breadcrumbs
24 raviolis (cheese or meat), fresh or frozen (Thaw if frozen.)
1/4 cup shredded parmesan cheese
1 tablespoon minced fresh parsley
1 cup marinara sauce, warmed
1 cup pesto sauce
1 cup ranch dressing
Add canola oil (about 4 cups) to a skillet so that the oil is approximately 2.5 inches deep. Heat the oil over medium heat until it reaches 400 degrees F. (Test by dropping a few breadcrumbs in the oil. If the oil bubbles around them, it is ready for frying.)
In one bowl, whisk together the eggs and half-and-half. In another bowl, whisk together the flour, salt, and pepper. In a third bowl, stir together the breadcrumbs.
Dip each ravioli into the egg wash, then the flour mixture, then the egg wash again, and then the breadcrumbs. Place the breaded ravioli on a plate. Repeat with all the ravioli.
Drop 3 or 4 of the breaded ravioli into the oil and fry them for about 2 minutes or until the surface is golden brown and the filling is hot. Turn once during frying, if needed.
Remove from the oil and place on a plate lined with paper towels. Repeat with all the breaded ravioli. Transfer to a serving platter and sprinkle with parmesan cheese and minced parsley. Serve with marinara sauce, pesto, and ranch dressing (or sauces of your choice.)