Bring the 10–14 fresh ravioli and the 2 eggs to room temperature.

In a shallow bowl combine 1/2cupKikkoman Panko bread crumbs, 1/2cupItalian seasoned bread crumbs, 1tspItalian seasoning, and 1/2tspkosher salt.

In a second shallow bowl whisk together the 2 eggs and 1/3cupmilk until smooth.

Set up a breading station: egg mixture in one bowl, breadcrumb mixture in the other, and a wire rack or plate to hold the breaded ravioli.

Working with one ravioli at a time, dip it into the egg mixture so it is fully coated, then dredge it in the breadcrumb mixture to coat completely.

Repeat the dip-and-dredge a second time (egg then breadcrumbs) so each ravioli has a double coating. Place the double-coated ravioli on the rack while you finish breading the rest and heat the oil.

Heat oil for frying (use oil for frying) in a deep pot or skillet and bring the oil temperature to 350–375°F. Use a thermometer to monitor the temperature.

Fry the ravioli in batches so they are not crowded. Carefully add ravioli to the hot oil and cook about 3 minutes total, turning once about halfway through, until they are a uniform golden color.

Remove fried ravioli with a slotted spoon and drain briefly on a wire rack or paper towels.

Serve warm or at room temperature with marinara sauce for dipping, if desired.