Line a work area with three layers of paper towels and set a wire rack on top for draining the fried ravioli.
Pour canola oil into a deep frying pan or pot to a depth of about 2 inches and heat over medium until a deep-fry thermometer reads 325°F (about medium heat).
Whisk the eggs and milk together in a shallow bowl to make the egg wash.
In a separate shallow bowl, combine the Italian seasoned breadcrumbs and the Panko breadcrumbs.
Working in batches, dip each ravioli into the egg and milk mixture to coat completely, letting excess drip off, then dredge thoroughly in the breadcrumb mixture.
Fry 3–5 ravioli at a time (do not overcrowd) until golden brown and crispy, about 1–3 minutes, turning as needed with a slotted spoon or spider.
Transfer fried ravioli to the prepared wire rack to drain and immediately sprinkle with grated Parmesan.
Repeat the dredging and frying process until all ravioli are cooked, then serve hot with your favorite dipping sauce.
