I made some fresh ravioli to take into an office potluck. I only have access to a microwave at work to reheat the food. I also don't want my ravioli to stick to each other once cooked. I'm thinking of boiling the ravioli at home, immersing them in tomato sauce in a microwaveable container, and then reheating the entire container in order to serve. Any other ideas/suggestions?
I take the question to mean how you can best preserve the fresh-made texture with microwaving?
I would make, cool and store ravioli in single layers on parchment/waxpaper in a container for transport. Separately, the sauce transported in largest microve-safe container that will fit in office micowave. Heat sauce to boiling then gently add in ravioli and continue to reheat on defrost if stirring would damage ravioli, or higher setting if you can stir halfway through time.