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Set up a crumbing station. Place flour into a tray, mix eggs and milk in a bowl. In a separate bowl mix together breadcrumbs parmesan, pecorino, basil and oregano.
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Dip ravioli one at a time into the flour, the egg wash and lastly breadcrumbs. Place each piece of ravioli on a place ensuring each piece doesn’t touch.
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Heat oil in a large saucepan or a deep fryer, the oil should be at around 180 degrees Celsius.
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Fry ravioli in small batches until golden brown. Once cooked place on an absorbent towel.
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Fry fresh basil leaves last until crispy.
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Place fried ravioli on a serving plate with aioli and crispy basil over the top.
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Serve and enjoy with family friends!
