Instructions:
- Phase 1: Prepare the Dipping Sauce. Heat 2 tablespoons of olive oil in a saucepan over medium heat. Sauté minced garlic until fragrant (about 30 seconds).
- Stir in crushed tomatoes, dried basil, red pepper flakes (if using), and a pinch of salt and sugar. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally. Remove from heat and stir in red wine vinegar. Set aside.
- Phase 2: Set Up the Breading Station. Prepare three shallow dishes: Dish 1: Whisk flour, oregano, garlic powder, salt, and pepper. Dish 2: Lightly beaten eggs. Dish 3: Combine Panko breadcrumbs and grated Parmesan cheese.
- Ensure ravioli are patted very dry with paper towels. Working quickly, dredge each ravioli lightly in the flour mixture, shake off excess, dip completely into the egg wash, and press firmly into the Panko/Parmesan mixture until thoroughly coated.
- Phase 3: Frying. Heat the vegetable or canola oil in a heavy-bottomed skillet to 350°F (175°C).
- Working in small batches, carefully place the breaded ravioli into the hot oil. Fry for 1.5 to 2 minutes per side, turning gently with tongs, until deep golden brown and uniformly crisp.
- Remove immediately and place on a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with fine salt. Repeat until all ravioli are cooked, ensuring the oil returns to temperature between batches.
- Phase 4: Serving. Arrange the hot, crispy ravioli on a platter and serve immediately with the Zesty Marinara Dipping Sauce.