Mix the egg and milk together with a pinch of kosher salt and black pepper in a shallow bowl. Pour the bread crumbs into another shallow bowl. Prepare a baking sheet or large plate to place prepared ravioli.

With one hand, dip each ravioli into the egg and milk mixture, shaking gently to remove excess. Place the ravioli in the bread crumbs and coat both sides thoroughly, using your other clean hand to pat the breadcrumbs into the surface. Place breaded ravioli on the baking sheet or large plate.

Heat the olive oil in a large heavy skillet over medium-high heat. When the oil is hot, add the ravioli to the skillet. Fry for about 2 minutes on each side until the bread crumb coating is golden brown. Remove to a paper towel-lined plate or baking sheet.

Garnish the ravioli with fresh parsley and Parmesan cheese if desired, and serve with marinara sauce for dipping.

To bake instead of fry: Preheat oven to 425 degrees. Pour the oil onto a rimmed baking sheet and spread it out. Place the breaded ravioli onto the baking sheet. Bake for 7 minutes, then flip over and bake for 7 more minutes.