Preheat the oven to 450°F (230°C). Line a baking sheet with aluminum foil and set a wire rack on top; spray the rack lightly with nonstick spray.
Set up a breading station: place the beaten egg whites in one bowl and combine the whole wheat pastry flour, panko, seasoned bread crumbs, grated Romano, salt, and pepper in a larger bowl.
Bring a saucepan of water to a boil and cook the frozen ravioli for half the time recommended on the package (about 2–3 minutes), then drain well.
When slightly cooled so you can handle them, spray the ravioli lightly with nonstick spray to help prevent sticking.
Working one at a time, dip each ravioli into the egg whites, then press into the breadcrumb mixture to coat thoroughly; place on the prepared wire rack. Repeat with remaining ravioli.
Give the coated ravioli a quick spray of nonstick spray, then bake on the rack for 15–18 minutes, or until golden and crispy.
Serve hot with marinara sauce for dipping and additional grated Romano if desired.
