Place a wire rack on a large baking sheet. You need a sheet that will fit in your freezer. If you don't have one, or don't have room, use plates lined with parchment paper instead.
Place flour in a pie plate.
Whisk the eggs with the milk in another pie plate.
In a third pie plate, combine the Italian bread crumbs, cheese, garlic powder, kosher salt and pepper.
Working in batches, coat the ravioli in the flour. Then coat in the egg mixture. Shake off any excess then coat in the breadcrumb mixture. Shake off excess and transfer to the wire rack on a single layer.
Place the baking sheet into the freezer for 30 minutes.
Heat oil to 350 F in a deep fryer or Dutch oven.
Line a few plates with paper towels.
Working in batches, fry the ravioli for 2-3 minutes or until golden brown, turning once. Transfer to the paper towel-lined plates.
Sprinkle with additional cheese and serve with warmed marinara sauce.