Heat about 2 inches of the oil in a heavy pan to about 350° F.
In a blender, combine the seasoned bread crumbs and the panko.
Pour into a shallow bowl.
Pour the buttermilk into a second shallow bowl.
Dip each raviolo in the buttermilk, coating completely.
Shake off excess buttermilk and dredge the raviolo in the bread crumbs.
Pack the bread crumbs down to fill all the nooks and crannies.
Transfer to a baking sheet.
Repeat to coat all the ravioli.
Fry the ravioli 5 at a time in the heated oil.
Using a slotted spoon, turn the ravioli over after 3-4 minutes, or when the bottom side is golden brown.
Cook the second side for 3-4 minutes until browned.
Remove from the hot oil and drain on a rack, or on a plate covered with brown paper or paper towels.
Top with chopped parsley and shredded parmesan.
Serve warm with warm marinara sauce for dipping.