Ravioli with brown butter and sage is delicious. It's also easy to coat ravioli with butter. However, I don't want to eat my ravioli every time. Whenever I make a thick arrabbiata or other sauce, I can't seem to coat the ravioli with it without breaking some of the ravioli. Is there any particular technique for it?
Ravioli usually is not tossed with sauce like one does with ohter tubular or long pastas. Whenever I've made it or had it served in a restaurant the sauce is just poured on top or over the raviolis.
Put them in individual gratin dishes, or a large one, on a thin layer of sauce, top with more sauce, a little grated cheese, and bake/nuke (low power) just long enough to heat through and melt the cheese.
I'm thinking you need a pan with a lot of surface area. Cook the ravioli's in the sauce you are serving them with, in a single layer, and don't move them around too much with your spatula, shake the pan instead.