Prepare the Ravioli:

1. Thaw and Dry: If using frozen ravioli, thaw according to the package instructions and pat dry with a paper towel to remove excess moisture.

Set Up the Breading Station:

2. Prepare Three Bowls:
   • Bowl 1: Place the flour, salt, pepper, and garlic powder. Mix well.
   • Bowl 2: Whisk the eggs and milk together until smooth.
   • Bowl 3: Combine breadcrumbs and Parmesan cheese.
3. Coat the Ravioli:
   • Dredge each ravioli in the flour mixture, ensuring it’s evenly coated. Shake off excess flour.
   • Dip the ravioli into the egg mixture, allowing the excess to drip off.
   • Press the ravioli into the breadcrumb mixture, coating both sides thoroughly. Set aside on a plate.

Fry the Ravioli:

4. Heat the Oil: In a deep skillet or heavy-bottomed pot, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
5. Fry in Batches: Carefully lower a few ravioli into the hot oil, ensuring they don’t overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown.
6. Drain: Remove the fried ravioli with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.

Prepare the Dipping Sauce:

7. Warm the Marinara: Heat the marinara sauce in a small saucepan over low heat. Add red pepper flakes for a spicy kick if desired.

Serve:

8. Plate the Ravioli: Arrange the fried ravioli on a serving platter. Sprinkle with extra Parmesan cheese and fresh basil if desired.
9. Dip and Enjoy: Serve immediately with the warm marinara sauce on the side for dipping.