In a shallow bowl, mix bread crumbs, pepper, dried oregano, dried parsley flakes, salt, and crushed red pepper flakes.

Place flour and eggs in separate shallow bowls.

Dip ravioli in flour to coat both sides; shake off excess.

Dip in egg, then in crumb mixture, patting to help coating adhere.

In a large electric or cast-iron skillet, heat 1/2 inch of oil to 375°F.

Fry ravioli, a few at a time, until golden brown, 1-2 minutes on each side.

Drain on paper towels.

Immediately sprinkle with Parmesan cheese, if desired.

Carefully insert a lollipop stick into back of each ravioli.

Serve warm with marinara sauce and pesto.