Prep your baking sheet: Line a baking sheet with parchment paper. Stack a few paper towels near your work station and place a wire rack over the paper towels, to drain the ravioli once fried.
Prep the dredge: In a shallow bowl, whisk the eggs with the milk. In another shallow bowl, combine the breadcrumbs with the Italian seasoning, Parmesan cheese, salt and pepper.
Dredge the ravioli: Dip the ravioli in the egg/milk mixture then in the breadcrumb mixture, pressing to coat. Place on the prepared baking sheet. Repeat until finished with all ravioli. Place the baking sheet in the freezer and freeze until solid, about 30 minutes.
Heat the oil: Heat about 2 inches of oil in a deep frying pan, over medium heat until a deep-fry thermometer reaches 350 F degrees.
Fry the ravioli: Working in batches, fry ravioli until golden and cooked through, 3 to 4 minutes, flipping as necessary. Place on the prepared wire rack. Immediately sprinkle with more Parmesan and parsley, if desired.
Serve warm with marinara sauce for dipping.