In a shallow bowl, combine bread crumbs, garlic powder, parsley, salt, and pepper. In another shallow bowl, beat the eggs. Set both aside.
Cook the ravioli in boiling water for about 3 or 4 minutes. Drain and rinse with cool water.
Dip the ravioli in the beaten eggs, then coat with breadcrumb mixture, shaking off excess at both steps. Place in a single layer on an ungreased baking sheet. Repeat for all ravioli. If making ahead, after all ravioli are dipped place uncovered baking sheet in the refrigerator for up to 4 hours.
When ready to bake, preheat oven to 425 degrees F. Bake ravioli about 15 minutes, or until puffy and light golden brown. Serve immediately.