Start by boiling the 16 ounces of meat ravioli according to the package instructions. This usually takes about 3-5 minutes. Once cooked, drain them gently and let them cool slightly.
In one shallow bowl, place the 1 cup of flour. In another bowl, whisk together the 2 beaten eggs and 1/4 cup of water until well combined.
In a third bowl, combine the 1 cup of breadcrumbs, 1 teaspoon of garlic salt, and 1 teaspoon of Italian seasoning.
Take each ravioli and dip it first into the flour, shaking off any excess. Next, coat it in the egg wash, and then finally, roll it in the seasoned breadcrumb mixture until fully covered. Set aside on a baking sheet.
In a frying pan or deep fryer, heat enough oil for frying over medium heat.
Carefully place a few breaded ravioli in the hot oil and fry for about 2-3 minutes on each side or until they are golden brown and crispy.
Using a slotted spoon, remove the toasted ravioli from the oil and place them on paper towels to drain any excess oil. Serve hot with marinara sauce on the side for dipping.
