Heat oil in a medium pot (the oil should not come up more than halfway).
While the oil is heating, beat the egg and milk together in a small bowl and set aside.
Immediately dredge in the bread crumb mixture. Dip the breadcrumb coated ravioli into the egg again and coat in breadcrumbs a second time and set on a piece of wax paper. Repeat double breading method for all ravioli.
Notes: I use large ravioli. If you use small, bite-sized ravioli, decrease the cooking time. If you use a full pound of ravioli, use 3 large eggs, 3 tablespoons milk, 1½ cups breadcrumbs, and ¼ cup gluten-free flour.