Step 1: Prepare the Marinara Dip

1. Heat olive oil in a medium-sized pot over medium heat. Add the diced onion and sauté until softened and golden, about 3 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the chopped tomatoes, then fill the empty can ¼–⅓ full with water, swill it around, and pour the liquid into the pot.
4. Mix in balsamic vinegar, dried basil, oregano, sugar, salt, pepper, and chili flakes (if using).
5. Simmer for 10–15 minutes, or until the sauce thickens. Set aside.

Step 2: Coat the Ravioli

1. Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, garlic powder, salt, and black pepper.
2. Dip each ravioli in the flour, ensuring it’s lightly coated. Then, dip it in the beaten egg, and finally coat it in the breadcrumb mixture.
3. Use a sharp knife to poke a small hole in the center of each ravioli to prevent it from puffing up during frying.

Step 3: Fry the Ravioli

1. Heat vegetable oil in a deep frying pan or skillet over medium heat until it reaches 350°F (180°C). If you don’t have a thermometer, test the oil with a pinch of breadcrumbs—they should sizzle immediately.
2. Fry the ravioli in batches, 6–8 at a time, for 2–3 minutes or until golden and crispy, flipping halfway through.
3. Remove the ravioli with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

Step 4: Garnish and Serve

1. 1. Transfer the fried ravioli to a large bowl and sprinkle with Parmesan cheese and fresh parsley. Gently toss to coat.
   2. Serve hot with the marinara dip on the side and enjoy!