Prepare the Dipping Sauce: If you're making the sauce, start with that. Heat the olive oil in a small saucepan over a medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Pour in the chopped tomatoes, add the pinch of sugar, and season with salt and pepper. Let it simmer gently for 10-15 minutes until it has thickened slightly. Set aside.

Set Up Your Dredging Station: You'll need three shallow bowls. In the first, place the plain flour. In the second, whisk the two eggs with a splash of water. In the third, mix the Panko breadcrumbs, grated Parmesan, dried oregano, garlic powder, salt, and black pepper until well combined.

Coat the Ravioli: Working with one raviolo at a time, first dredge it in the flour, tapping off any excess. Then, dip it into the beaten egg, ensuring it's fully coated. Finally, press it firmly into the breadcrumb mixture, making sure it’s covered completely on all sides. I find that using one hand for the dry ingredients and the other for the wet helps to avoid clumpy fingers!

Let Them Rest: Place the breaded ravioli on a wire rack or a tray lined with baking parchment. Let them sit for at least 5 minutes. This small step helps the coating adhere much better during frying.

Heat the Oil: Pour the oil into a large, deep frying pan or a Dutch oven until it's about 5cm deep. Heat it over a medium-high heat to 180°C. If you don't have a thermometer, you can test it by dropping a small cube of bread into the oil – it should turn golden brown in about 30 seconds.

Fry in Batches: Carefully place a single layer of ravioli into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until they are a deep golden brown and wonderfully crisp.

Drain and Season: Using a slotted spoon, remove the Crispy Ravioli from the pan and place them on a wire rack to drain. You can also use a plate lined with kitchen paper. Sprinkle with a tiny pinch of extra salt while they are still hot.

Serve Immediately: Serve the Crispy Ravioli straight away with the warm marinara dipping sauce and some fresh basil leaves scattered over the top.