For sauce, in a medium saucepan, cook onion and garlic in hot olive oil over medium heat until onion is tender. Stir in tomatoes, dried basil (if using), salt and pepper. Cook, covered, about 10 minutes or until tomatoes are soft, stirring occasionally.
Stir in tomato paste. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until sauce reaches desired consistency, stirring occasionally. Stir in fresh basil, if using. Cover and keep warm.
Meanwhile, in a small bowl, combine eggs and milk. Dip each ravioli into egg mixture, then into bread crumbs to coat.
In a 3-quart heavy saucepan, heat 2 inches of vegetable oil to 350 degrees F. Fry ravioli, a few at a time, in hot oil about 2 minutes or until golden brown, turning once. Using a slotted spoon, remove from hot oil and drain on paper towels. Keep warm in a 300 degree F oven while frying the remaining ravioli.
To serve, sprinkle ravioli with Parmesan, if you like. Serve with warm sauce for dipping. Makes 12 to 14 appetizer servings/
If you like, use purchased spaghetti sauce or pizza sauce for dipping instead of making the homemade tomato sauce.