Espresso and Lime

0 Whisk 3 eggs and 1/2 cup of milk in a shallow bowl and season with salt and black pepper
1 Combine 1 1/2 cups of Italian breadcrumbs, 1/2 cup of grated parmesan, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder and a big pinch of salt and black pepper in a separate shallow bowl
2 Add about 2 inches of canola oil into a large skillet and place over medium to medium high heat
3 While the oil is warming, add some marinara into a small covered saucepan and place over medium low heat to warm
4 Once the oil reaches 350 degrees (or some breadcrumbs sizzle when dropped into the oil), begin prepping the ravioli 
5 Working with one ravioli at a time, dip them into the egg mixture and then into the breadcrumb mixture
6 Fry the raviolis until golden brown and crispy
7 Transfer freshly fried raviolis onto a paper towel lined plate while you fry the remaining ravioli
8 Once all of the raviolis are fried, sprinkle with grated parmesan and parsley and serve with warm marinara