Begin by removing frozen ravioli from the freezer and letting them sit at room temperature while you prepare the rest of the ingredients. (This way they will still be mostly frozen and easy to work with, but not so frozen that they won't cook.)
Whisk together two eggs and the milk in a small bowl.
In a separate and larger bowl or dish, toss together both kinds of breadcrumbs and the pizza seasoning.
Dunk each ravioli in the egg/milk mixture, then the breading mixture - making sure they are fully coated. Place on a cookie rack and continue until all of the ravioli is coated. See note below if you run out of breading/the egg mixture.*
When you are about halfway through, begin heating the oil on the stove and preheat the oven to 200/250°F. (The Warming setting will work as well.)
When all the ravioli is coated, test the temperature of the oil. If you have a thermometer, you are aiming for 350°F - 375°F. The oil does not need to be a precise temperature, it just needs to be hot enough and not too hot. (See note below for how to test the oil without a thermometer.**)
Now, fry the ravioli in batches based on the size of your pot. (Ideally, 4 - 5 at a time unless you have a giant pot or a deep fryer.) You don't want to crowd them or the oil temperature will decrease and they won't cook well. Fry until lightly browned.
Transfer the fried ravioli to a baking sheet in the oven - this will finish crisping them up and will help them to be less greasy.
While the last few ravioli are frying, heat up the sauce and mix in more pizza seasoning. (1 teaspoon to ½ cup of sauce. If you are using pizza sauce, you can leave the seasoning out.)
Once all the ravioli have been fried, remove them from the oven and transfer them to a dish or large bowl to serve.
Garnish with some freshly grated parmesan cheese on top and a sprinkling of pizza seasoning. Dunk in sauce and enjoy.