Preheat the oven to 375°F (190°C) and lightly coat a baking sheet with nonstick cooking spray.
Cook the refrigerated cheese ravioli according to package instructions, drain in a strainer, and let cool slightly so they are easy to handle.
In a shallow bowl, combine the panko, Italian seasoning, and grated Parmesan; stir to mix evenly.
Place the slightly beaten egg white in a separate shallow bowl.
Working one at a time, dredge each ravioli in the egg white, then press both sides into the panko mixture to coat completely.
Arrange the coated ravioli on the prepared baking sheet in a single layer, spray the tops lightly with nonstick cooking spray, and bake until the coating is light golden, about 10–12 minutes.
Warm the marinara sauce if needed and serve the baked ravioli with the sauce for dipping.
