Begin by laying out the ravioli on paper towels to remove any excess moisture. This step is crucial for ensuring the breading adheres properly.

In a shallow bowl, whisk together the eggs and water until well combined. This will serve as your egg wash.

In another shallow bowl, mix the Italian breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, and salt. This mixture will be your breading.

Dip each ravioli first into the egg wash, ensuring both sides are coated. Allow any excess to drip off.

Then, dredge the ravioli in the breadcrumb mixture, pressing gently to coat well on both sides. Place the breaded ravioli on a plate or wire rack. Repeat with all the ravioli.

Heat about 2 inches of vegetable oil in a large, heavy-bottomed pan or deep fryer to 350°F (175°C).

Fry the ravioli in batches, being careful not to overcrowd the pan. Cook for about 2-3 minutes, or until they are golden brown and crispy.

Use a slotted spoon to transfer the fried ravioli to a paper towel-lined plate to drain any excess oil.

Serve the fried ravioli warm with a side of marinara sauce for dipping. Garnish with additional grated Parmesan cheese or fresh herbs if desired.