Toasted Ravioli

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1. 1
   In a large saucepan, heat the olive oil over medium-low heat. Add the garlic and cook, stirring, until lightly browned, squashing the cloves every minute to release more flavor into the oil, about 4 minutes. The garlic cloves may be left in the sauce or removed.
2. 2
   Add the tomatoes, oregano, salt and pepper to taste, and sugar, and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes. Adjust the seasonings as needed. The sauce may be stored in the refrigerator for up to 5 days.
3. 3
   Pour the evaporated milk into a shallow bowl. Put the breadcrumbs into another shallow bowl.
4. 4
   Dip each ravioli into the evaporated milk, and then coat it with breadcrumbs. Set the ravioli aside on a large piece of wax paper to rest for 10 minutes.
5. 5
   In a large saucepan, pour the oil to a depth of 2 inches. Heat the oil to 375°F, and fry the ravioli (do not crowd the pan—cook in batches if necessary) until golden brown, 3 to 4 minutes. Remove the ravioli with a slotted spoon and drain on paper towels. Place them on a heated platter, sprinkle with the Parmigiano-Reggiano, and serve with the sauce on the side, if desired.