HEAT oil in 10” skillet on medium heat. Mix bread crumbs and Parmesan cheese.
DREDGE each ravioli in egg, then coat in bread crumbs. Set aside on plate.
HEAT Marinara and red chili flakes to low simmer.
FRY ravioli in several batches, turning over after about 1 ½ minutes. Brown both sides and put on paper towel to drain.
SERVE on a platter with Marinara sauce for dipping. Garnish with parsley.
