Toasted St. Louis-Style Ravioli

Ingredients

• 2 tablespoons olive oil
• 2 large garlic cloves, thinly sliced
• 1 (28-ounce) can whole peeled plum tomatoes, preferably San Marzano
• 2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 2 large eggs
• 1 tablespoon whole milk
• 2 cups panko (Japanese-style breadcrumbs)
• 1 tablespoon finely chopped fresh oregano (or 1/2 teaspoon dried)
• 1 teaspoon garlic powder
• 2 ounces Parmesan cheese, grated with a Microplane grater (about 1 1/4 cups), divided
• 24 pieces spinach-and ricotta-filled ravioli (from two 10-ounce refrigerated packages)
• 2 cups vegetable oil
• .5 cup loosely packed fresh sage leaves (from a 1/2-ounce package)
• 4 (6-inch) rosemary sprigs (from a 1/2-ounce package)

Steps

1. Heat olive oil in a medium saucepan over medium. Add garlic; cook, stirring occasionally, until fragrant and light golden in color, about 1 minute. Add tomatoes, and gently crush using back of a spoon. Bring mixture to a simmer over medium, stirring occasionally. Reduce heat to medium-low; simmer, stirring occasionally, until thickened, about 1 hour. Remove from heat; stir in 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cover to keep warm.
2. While sauce cooks, whisk together eggs and milk in a medium bowl. Stir together panko, oregano, garlic powder, 1 teaspoon of the salt, 1/2 teaspoon of the pepper, and 1/2 cup of the Parmesan in a separate medium bowl until well combined. Working with 1 ravioli at a time, dip ravioli in egg mixture; let excess drip off. Dredge in panko mixture, pressing gently to coat. Place on a baking sheet lined with parchment paper. Repeat process with remaining ravioli. Transfer ravioli on baking sheet to freezer; freeze, uncovered, until firm, at least 15 minutes or up to 12 hours.
3. Heat vegetable oil in a 10-inch skillet over medium until an instant-read thermometer registers 300°F to 325°F. Add sage to hot oil, and cook until crispy, about 30 seconds. Carefully remove sage using a slotted spoon, and transfer to a plate lined with paper towels. Add rosemary to hot oil, and cook until leaves become crispy, about 1 minute. Carefully remove rosemary from hot oil using slotted spoon, and transfer to plate with sage; let cool 1 minute. Carefully remove rosemary leaves from stems, and discard stems. Set sage and rosemary aside.
4. Working in about 4 batches, cook breaded ravioli in hot vegetable oil, turning once, until golden brown, crisp, and heated through, about 2 minutes per side. Transfer cooked ravioli to a baking sheet lined with paper towels.
5. Sprinkle cooked ravioli evenly with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper; divide evenly among 4 plates. Top evenly with remaining 3/4 cup Parmesan and fried herbs. Serve alongside warm marinara sauce for dipping.