To make pasta thinly rolled pasta stronger so homemade ravioli is less likely to spring leaks, use bread flour. The increased gluten makes a pasta with more tensile strength but not so much that you notice it in the eating.
To prevent homemade pasta in general and ravioli in particular from coming apart in the cooking water, poach it rather than boil it. A large, stick-free saute pan, with a wide surface and little depth, works well.
These two pieces of "wisdom" were discovered after years of struggle. LOL
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