In a saucepan, soften onion and garlic in oil. Add sauce, bring to a boil, and simmer for about 5 minutes. Add basil and adjust seasoning. Keep warm.
Preheat oil in the deep fryer to 190 °C (375 °F). Line a baking sheet with paper towels.
Place flour in a large bowl and eggs in another bowl. Combine breadcrumbs in a third bowl.
Flour the ravioli and shake to remove any excess. Dip in egg mixture and drain. Press in crumb mixture to coat.
Fry twelve ravioli at a time in oil for about 2 minutes or until golden brown. Drain on the baking sheet. Season with salt. Serve immediately with marinara sauce or freeze. Ravioli and sauce should be frozen separately.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.