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Add flour to one plate, and to another plate add one part Italian breadcrumbs and one part grated Parmesan.
Season the both with garlic powder, Greek seasoning, chicken bouillon powder and paprika.
Dip each ravioli into flour, then into whisked eggs, and pack on the breadcrumbs.
Fry in oil heated to around 320 degrees until they're golden brown, letting them rest on a cooling rack.
In a pan on medium heat add 2 tablespoons of olive oil and 2 minced shallots. Cook until the shallots are soft.
Add 4 cloves of minced garlic, chili pepper flakes, and 4 tablespoons of tomato paste. Let this cook for about 2 minutes.
Add ¼ cup of vodka and 15 ounces of canned tomato purée. After this simmers for about 5 minutes, add 1 cup of heavy cream, ⅓ cup of grated Parmesan, 4 tablespoons of butter and salt to taste.
Serve the vodka sauce as a dipping sauce with the fried ravioli and finish it all off with some Parmesan cheese.