1) Pour oil to a depth of 1 cm in a skillet or Dutch oven and heat oil to 182 degrees C.
2) Bring water to a boil over high heat and cook ravioli for 2 minutes. Place cooked ravioli on paper towels to drain; set aside. Combine pecans and cheese in a shallow dish. Whisk together milk, egg, salt and pepper in a separate bowl.
3) Dip ravioli in egg mixture then dredge in pecan mixture. Fry ravioli, in batches, 2 minutes on each side, or until golden brown. Drain on paper towels. Serve with marinara cream sauce.For marinara sauce:
1) In a large saucepan, combine sauce and cream. Bring to a boil over medium-low heat. Boil 2 minutes. Remove from heat.