Gather all ingredients. Gather 3 medium size bowls.
In 1 bowl add the flour, in another bowl add the breadcrumbs, and in the final bowl beat 1 egg.
Take 1 ravioli at a time, coat with flour, then move to the egg, and finally toss in the breadcrumbs, set aside.
Prepare other ingredients. Slice tomato, shred lettuce or cut into sandwich size pieces.
In a deep skillet pan pour 1-2 cups of oil, enough to cover the bottom of the pan about ½”
Heat oil to 350F. Gently place the ravioli in the skillet and cook evenly on both sides. Both sides should be golden brown and internal ravioli temp reach 165F. Remove from oil and set aside.
Using the butter, toast the slider buns on both sides.
Assemble: Layer the slider sandwich with bun, lettuce, tomato slice, remoulade sauce and top bun.
Repeat with each ravioli and plate.