Beat the Egg (2) and Fat-Free Evaporated Milk (1/2 cup) together until combined.
Lay the Italian-Style Breadcrumbs (1 cup) on a plate and shake to even out. Set up your dipping station with the egg mixture and the breadcrumbs next to each other.
Prepare a baking sheet lined with foil next to the dipping station.
To a large pot, add Canola Oil (as needed), you will need enough oil to submerge the ravioli when frying. Heat to 325 degrees F (160 degrees C), or test by throwing in a few breadcrumbs. If the breadcrumbs sizzle right away, your oil is hot and ready.
While your oil is heating up, dip the Ravioli (25) in the egg wash, then the breadcrumbs. Shake off any excess crumbs and lay on baking sheet.
Fry raviolis in batches, about 2 minutes on each side or until golden brown. Remove from oil and drain on paper towel.
Garnish with Fresh Parsley (to taste) and Parmesan Cheese (to taste). Dip in warm Marinara Sauce (to taste).