Whisk the 2 beaten eggs with 1/4 cup water in a shallow bowl to make an egg wash; set aside.
Combine 1 cup breadcrumbs, 1 teaspoon Italian seasoning, and 1 teaspoon garlic salt in a separate shallow bowl; set aside.
Place 1 cup flour in a third shallow bowl for dredging.
Heat oil in a deep fryer or heavy skillet to 350°F (about medium-high) with 2–3 inches of oil for deep frying.
Working in batches, dredge each ravioli first in flour, then dip into the egg wash, and finally coat thoroughly with the breadcrumb mixture.
Carefully place the breaded ravioli into the hot oil and fry until golden brown, turning as needed for even color, about 2–4 minutes per batch depending on size.
Remove fried ravioli with tongs or a slotted spoon and drain on paper towels.
Serve hot with your favorite marinara sauce for dipping.
