Toasted St Louis Style Ravioli

Ingredients

• 2 tablespoons olive oil
• 2 large garlic cloves, thinly sliced
• 1 (28-ounce) can whole peeled plum tomatoes, preferably San Marzano
• 2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 2 large eggs
• 1 tablespoon whole milk
• 2 cups panko (Japanese-style breadcrumbs)
• 1 tablespoon finely chopped fresh oregano (or 1/2 teaspoon dried)
• 1 teaspoon garlic powder
• 2 ounces Parmesan cheese, grated with a Microplane grater (about 1 1/4 cups), divided
• 24 pieces spinach-and ricotta-filled ravioli (from two 10-ounce refrigerated packages)
• 2 cups vegetable oil
• ½ cup loosely packed fresh sage leaves (from a 1/2-ounce package)
• 4 (6-inch) rosemary sprigs (from a 1/2-ounce package)

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