Preheat the oven to 400 degrees.  Place a wire rack over a baking sheet that you have lined with foil.

Dump the flour into a large zip-top bag.

Add the uncooked, refrigerated ravioli and shake to coat with the flour.  You may have to work in batches.

In a flat, shallow container, beat the egg and buttermilk together.

In another flat, shallow container, stir together the bread crumbs, Parmesan cheese, garlic and onion powders, and Italian seasoning.

Dip each floured ravioli into the egg mixture and then into the bread crumbs.  Pat the crumbs onto the ravioli to help them stick.

Place the breaded ravioli on the wire rack.  Repeat with the remaining ravioli.

Spray the ravioli with cooking spray, turn and spray the other side.

Bake in the preheated oven until golden brown and beginning to get crispy on the edges – about 15-20 minutes.

Remove from the oven and sprinkle the hot ravioli with ¼ cup grated Parmesan cheese.

Serve warm with pizza or marinara sauce.