Preheat oven to 425ºF. Mist a large, rimmed baking sheet with cooking spray. Place crumbs in a shallow bowl. Beat eggs in a separate shallow bowl.
Bring a large pot of salted water to boil. Cook ravioli until softened but not fully tender, 3 to 5 minutes. Drain well. Place in a bowl and toss with olive oil.
Working with 4 or 5 ravioli at a time, coat with egg and then bread crumbs. Place coated ravioli on prepared baking sheet. Mist tops lightly with cooking spray.
Bake until crisp and golden brown, turning once halfway through, 10 to 12 minutes total. Let cool slightly and serve with marinara sauce for dipping, if desired.