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MAKE THE RAVIOLI:
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Combine beaten eggs and milk in a bowl. Place the flour on a sheet of wax paper or in a glass pie plate. Combine Panko breadcrumbs, Parmesan cheese, salt and parsley in a bowl and placed in a sheet of wax paper or pie plate.
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One at a time, dip the ravioli into the flour, shaking off extra, then into egg mixture, then into Panko breadcrumbs mixture. Place each ravioli on a baking sheet until each is coated with flour, egg, Panko mixture. I coat all the ravioli before I begin frying.
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Clip thermometer to side of heavy 4-quart sauce pan. Add 3 inches of oil. Heat over medium heat. When the temperature reaches 370 degrees, working in batches, drop 3-4 pieces at a time into oil.
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Cook, turning at least once until they are golden brown, 2-3 minutes per batch. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels if serving immediately. Top with extra Parmesan cheese. (You can actually make these several hours ahead. If you do, place them onto a wire rack set into baking sheet and keep warm in a 200-degree oven.)
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Serve topped with extra parsley and homemade tomato sauce on the side.
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MAKE THE HOMEMADE TOMATO SAUCE:
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In a medium sauce pan, over low heat, cook the garlic until translucent. Don't overcook or burn the garlic. Add the canned tomatoes with their liquid and simmer over low heat, covered, until most of the liquid has evaporated (30-45 minutes). The sauce should be very thick and chunky.
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Remove from heat. Stir in fresh basil. Add salt and pepper to taste.
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Keep sauce in refrigerator for 3 days or store in air tight container in freezer for up to 1 month.
