Bring the oil to a medium temperature.
Place ten ravioli at a time, ensuring that each side is moist, into a basin of milk while working in batches.
Shake them after adding them to a gallon sack of flour. Replace in the milk while ensuring that all sides are moist. Put them into a container of breadcrumbs as a final step. Make a jolt. Apply to the remaining ravioli as well.
Fry the ingredients in oil until golden brown. Place on a plate lined with paper towels to aid in oil drainage. Substantially sprinkle with Parmesan. Continue with each piece until they have all been breaded and fried.