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.
In a separate bowl, combine the breadcrumbs, Parmesan cheese, and paprika.
Coat the (still frozen) ravioli in flour. Shake off excess flour and dip the ravioli in the egg mixture, completely coating the ravioli.
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.
When the oil reaches 360°F, fry the ravioli in batches (about 4-5 per batch) for about 2 minutes. Remove cooked ravioli from the oil and drain on a paper towel to absorb excess oil. Repeat until all ravioli is fried.
Garnish with parsley and more Parmesan cheese and serve hot with marinara sauce.
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.