Heat the oven to 425°F. Line a large baking sheet with parchment paper or foil, then lightly grease the surface with cooking spray or a small amount of olive oil.

If using frozen ravioli, thaw it according to the package directions and pat it dry. Refrigerated ravioli can generally be used directly, unless the package instructions say it must be cooked first.

Place the flour in one shallow bowl. In a second bowl, beat the eggs with the water, and in a third bowl, stir together the Italian-seasoned breadcrumbs, Parmesan, garlic powder, and Italian seasoning.

Coat each ravioli lightly in flour, dip it into the egg mixture, and press both sides into the breadcrumb mixture until fully covered. Shake off excess flour or crumbs so the coating stays neat and crisp.

Arrange the breaded ravioli in a single layer on the prepared baking sheet, leaving a little space between each piece. Lightly spray or drizzle the tops with oil.

Bake for 6–8 minutes, then carefully turn each ravioli. Lightly spray the second side with oil and bake for another 6–10 minutes, until the bites are golden brown and crisp.

Warm the marinara sauce while the ravioli finishes baking. Serve the bites immediately with the sauce in a bowl for dipping.