Serves 4 to 6 as an hors d’oeuvre.
In a shallow bowl beat together eggs and evaporated milk. Put bread crumbs in another shallow bowl. In a small saucepan heat sauce over moderate heat until hot and keep warm, covered.
In a small heavy kettle (about 5 quarts) heat 1 inch oil over moderate heat until a deep-fat thermometer registers 350°F. While oil is heating, dip ravioli in egg to coat, letting excess drip off, and dredge in bread crumbs, knocking off excess. Arrange ravioli as coated on a tray.
With a slotted spoon gently lower 4 ravioli into oil and fry, turning them occasionally, until golden brown and cooked through, 2 to 3 minutes. With slotted spoon transfer ravioli as fried to paper towels to drain. Return oil to 350°F. before frying remaining ravioli in same manner.
Transfer hot ravioli to a platter and sprinkle with Parmesan.
Serve ravioli with warm marinara sauce for dipping.