Bring some oil to a simmer
in a pot. While it's heating up, crush
the corn chips
into crumbs with a food processor
or a mortar and pestle
. Transfer the crumbs to a shallow dish, add about 1/3 cup water and stir to make a batter.
Use a fork to pick out the raviolis from the tomato sauce they're smothered in. Coat them in the batter
them in the oil until they have a golden crust
, 3 to 5 minutes. Remove the ravioli
from the oil, pat off the excess oil with a paper towel and serve with some of the tomato sauce
from the can.