Step 1

Preheat oven to 450℉.

Step 2

Toss the sauce ingredients together in a casserole dish.

Step 3

Roast 35-40 minutes, or until tomatoes are soft. Mash with a potato masher or fork, keeping tomatoes a bit chunky.

Step 4

Stir in the basil. The sauce can be made ahead.

Step 5

Place the flour in a resealable plastic bag. Combine the Panko crumbs, Parmesan, and paprika in another resealable plastic bag or a shallow pan.

Step 6

Beat the eggs and milk together in a bowl.

Step 7

Dredge the ravioli first in flour, dip in egg wash, then coat in the Panko crumb mixture.

Step 8

Chill on a rack for 15 minutes to set the crumbs.

Step 9

Heat the peanut oil to 360℉ in a high-sided pot.

Step 10

Fry the ravioli in batches until crisp and golden, 2-3 minutes. Do not crowd the pot. Drain on paper towels.

Step 11

Serve with sauce; garnish with cheese and parsley. An Italian tossed salad is excellent to serve along with the toasted ravioli.