For the filling, put the Isaly’s Chipped Chopped Ham and BBQ Sauce in a food processor or chop very finely and mix with BBQ sauce.
Either use a ravioli maker or per the dough recipe above: To shape ravioli, in a small bowl, combine 1 egg and 1 tablespoon water; set aside. Cut rolled dough into 2-inch-wide strips. Brush strips lightly with egg mixture. Leaving a 1/2-inch border around the edges, place about 1 teaspoon of filling at 1-inch intervals on one strip of dough. Lay a second strip of dough, brushed side down, over the first. Using your fingers, press the dough around each mound of filling so that the two moistened strips stick together. Cut dough between filling to make individual ravioli. Repeat with the remaining dough and filling.
Bring a large pot of water to boil and add the ravioli one at a time. Cook for 3-5 minutes or until tender and place on a wax paper lined cookie sheet.
Let all of the ravioli cool for approximately 20 minutes, then put in the freezer for an hour or more (until frozen).
Beat the eggs and milk together and put in a shallow dish. Put the Italian breadcrumbs in a separate shallow dish.
Heat the oil to 375°F
Dredge the frozen ravioli through the egg mixture then the breadcrumbs and fry until golden brown.
Serve with Isaly’s BBQ Sauce.