Pour enough vegetable oil into a large, deep pot so that it reaches a depth of 1 inch.  Warm oil over medium heat until your deep-fry thermometer registers 325°F.  Line a baking-sheet with parchment paper or foil.  Now you can line a plate with paper towels.  While vegetable oil is heating, whisk together 1 large egg and milk in shallow bowl.  Place bread crumbs in a separate shallow bowl.  Working in batches, dip ravioli into egg mixture, allow excess to drip back into the bowl, then coat with bread crumbs.  Place coated ravioli on baking sheet.  Then discard remaining bread crumbs.  Fry raviolis in batches, turning occasionally, until golden brown, around 3 minutes total.  Be aware not to crowd ravioli in pan.  Make sure oil comes back to 325°F before another batch of raviolis go in.  Transfer fried ravioli to lined plate with paper towels to drain.  Sprinkle fried ravioli with grated Parmesan.  Warm marinara sauce in a pan over medium-low heat or in a microwave.  Spoon sauce into 4 small bowls.  Serve fried raviolis with warmed marinara on the side.  Compliment it with a good bread.