Heat seed oil to a depth of 2 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 deep fry in batches until golden all over, flipping once, and replenishing oil as necessary. Remove to a paper towel-lined plate to drain. Sprinkle the fried Ravioli with Parmigiano Reggiano and garnish with parsley, serve immediately.
You can make this recipe also with any other kind of Ravioli or Tortelloni