Pour grapeseed oil into a large frying pan or dutch oven until you reach a depth of about 2 inches. Place the pan over medium heat, and insert a food thermometer (if you have one). The oil needs to heat up to 325 degrees F.
In a shallow bowl, combine the breadcrumbs, oregano, salt and pepper.
Pour the buttermilk into a separate shallow bowl.
Set a baking sheet next to your bowls.
Working one piece at a time, dip the ravioli into the buttermilk. Once you have completely coated the ravioli, allow the excess buttermilk to drip off.
Dredge the ravioli in the bread crumbs, making sure to get an even coating. Then place the ravioli on the baking sheet, and continue breading the remaining ravioli pieces.
When the oil is hot, begin to fry the ravioli in batches, starting with the pieces you breaded first.
Once you start frying, be sure to turn the pieces over occasionally to ensure even cooking. After 3-4 minutes the ravioli will turn a deep golden brown colour. Use a slotted spoon to transfer the fried ravioli to a plate with paper towels, and allow them to drain.
To serve, sprinkle the hot ravioli with Parmesan cheese and dried parsley. These fried bites go really well with warmed marinara sauce for dipping.