1In 6-quart Dutch oven, heat 1 inch oil to 360°F.
2In shallow bowl, slightly beat eggs. In another shallow bowl, mix bread crumbs, cheese, garlic powder and salt. Dip thawed, uncooked ravioli in eggs, then coat with crumb mixture, shaking off excess.
3Fry ravioli, 10 at a time, in hot oil 20 to 30 seconds or until golden. Drain on paper towels. Serve with marinara sauce.