Mix sufficient cream cheese with shredded cheese and seasoning for the filling. (For 10 ravioli you would use about a 1/3 cup of each...don't worry too much about it, you can always make a little more).
Assemble the ravioli as directed and secure with a toothpick.
Dip each one in flour, then in beaten egg, then bread crumbs.
Repeat the egg dip and use your hands to gently pack the bread crumbs around the ravioli.
Make more egg wash and add more breadcrumbs as needed.
Measure enough oil to come about halfway up the sides of the ravioli in a frying pan and heat until shimmering.
Carefully add three or four raviolis and fry until golden brown on both sides (three or four minutes per side).
Drain the raviolis on some paper towels.
Serve while hot with some sauce on the side as desired.
