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If the ravioli are not frozen, freeze for 1 hour before preparing recipe.
Combine milk and eggs in a small bowl and whisk until smooth. Place breadcrumbs, salt and parmesan cheese in a large ziplock bag and shake to combine.
Dip frozen raviolis in egg mixture, then add to bag with breadcrumbs. Shake to coat.
In a heavy pot pour oil to a depth of about 2 inches. Heat over medium heat until oil is hot. Test it by adding a small sprinkle of bread crumbs to the oil and if they sizzle and turn golden, its ready.
Fry raviolis, only a few at a time, for about 1 minute on each side, until golden. Remove to a paper towel lined plate. Sprinkle with fresh grated parmesan cheese and serve warm, dipped in marinara sauce.