Preheat oven to 425°F. Line a baking sheet with parchment paper.
Bring a large pot of water to a boil over high heat. Once boiling, add ravioli and cook for three minutes. Drain and rinse with cold water.
In one large shallow bowl, beat eggs. In another large shallow bowl, combine panko, Parmesan, traditional bread crumbs, Italian seasoning, and garlic powder.
Dip each ravioli into egg and let excess drip off before dipping it in the bread crumb mixture. Place on prepared baking sheet and repeat until all ravioli have been breaded.
Bake for 15 to 20 minutes or until golden brown.
Serve with pizza sauce for dipping.
Video
Notes
If you want, you may use all panko bread crumbs and skip the regular bread crumbs. I like the coverage that the mix of the two types of crumbs provides: the fine-grained bread crumbs coat the ravioli well and the coarser panko gives them a nice crunchy exterior.
If you're feeling a bit adventuresome, try different kinds of frozen ravioli: mushroom, spinach, sausage, butternut squash.