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I have only made ravioli twice but learned a bit between the two attempts.
The first recipe I had called to make smaller raviolis. I was putting way too much filling in them so they kept bursting the side seams. I learned that larger squares or rounds of dough with a smaller amount of filling kept them from busting through. Crimping is also very important. If there are gaps in the crimp, the filling becomes water logged or falls out. Neither is good! I use a fork to crimp but roll the tines from the bottom of the edge of the dough to the top with light pressure to make sure it is crimped but not pricked by the ends of the fork.
I like to use two squares/rounds of dough and crimp then together rather than one piece that you could fold over to make half round raviolis. They come together more easily for me.
I usually keep it simple when dressing raviolis, either homemade or storebought. I melt butter and oil together in a pan with garlic, a very minced onion, basil, oregano. Saute that together then put the cooked raviolis in the pan and cook until coated.
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Sara
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