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Heat vegetable oil in a deep pan until it reaches 325 °F (163 °C). Deep-fry the ravioli pockets in the oil for 20 seconds each. Place the ravioli pockets on paper towels to soak up the excess oil. Let the deep-fried beer pockets cool for 3-4 minutes before serving.
Pour 2 cups (470 ml) of vegetable oil into a deep pan and adjust the stovetop temperature to a high setting. Use a candy thermometer to monitor the oil as it heats. Once the oil has reached the desired temperature, use a slotted spoon to carefully place 1 pocket into the pan. Set the timer for 20 seconds and use a slotted spoon to remove the pocket once the time is up.  You may be able to fit more than 1 ravioli pocket in the pan at a time. Just make sure that the pockets aren’t touching, otherwise, they will stick together as they cook. The short deep-frying time of only 20 seconds is necessary so that the deep-fried beer remains alcoholic.  The ravioli pockets need to be more soft than crispy when making deep-fried beer. As each ravioli pocket is removed from the pan, transfer it directly onto a plate that is covered with paper towels. This will help to absorb the extra oil. Place the ravioli pockets next to each other rather than stacking them. When the deep-fried beer pockets have been removed from the pan, they will be hot and may burn you if you touch them. Leave them to cool on the paper towel for a few minutes before enjoying your first taste of deep-fried beer!  Hold the deep-fried beer pockets upright as you eat them, otherwise, the beer will spill.  You can serve the deep-fried beer pockets with cheese sauce for dipping.