Whisk 3 large eggs in a medium bowl. In a separate bowl, season 1 1/2 cups all-purpose flour with salt and pepper. Add 2 cups breadcrumbs to a third bowl. Dredge ravioli, one by one, in flour, then egg, then breadcrumbs. Add to a baking tray in a single layer. Heat olive oil to a depth of 1 inch in a skillet over medium high heat until it reaches 350 degrees on a candy thermometer (or a piece of breadcrumb begins to sizzle and turn golden). Add ravioli and cook until golden all over, flipping once, replenishing oil as necessary. Remove to a paper towel-lined plate to drain. Serve immediately, with warm Marinara Sauce and basil leaves.