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1. In a large saucepan cook the ravioli in lightly salted boiling water for 3 minutes; drain well. Place the bread crumbs in a shallow dish. In another shallow dish stir together the milk and egg until combined. Dip ravioli first into egg mixture, then toss in bread crumb mixture to coat. Place on a tray; cover and chill while oil heats.
2. Heat the oil in an electric deep-fryer according to manufacturers directions. Fry the ravioli, half at a time, about 2 minutes or until golden brown. Drain on paper toweling. Keep warm in a 300 degrees degree F oven while preparing salad.
3. For the salad, in a large bowl toss the greens with the tomatoes and basil; toss with the vinaigrette. Divide among 4 serving plates. Top with the ravioli. If desired, pass additional vinaigrette to drizzle over salads. Top with Parmesan cheese. Makes 4 servings.