Thawing can cause problems for, especially, cut strand pasta. For sheet pasta that you're going to shape (as for ravioli, et al.), cut to a reasonable length, then stack on parchment that's been cut a bit larger than the pasta, placing parchment in between the dough sheets as well. (To make the pasta easier to handle, after drying par-freeze the sheets on parchment-lined, already frozen sheetpans for a few minutes before stacking them, laying the sheets on the cold pans in one layer and placing in the freezer for a few minutes.) Freeze in stacks no more than 5 or 6 sheets high, making multiple stacks if needed.
For use, thaw just long enough to separate the pasta sheets then, leaving each sheet on its parchment, arrange next to each other on the counter, cover with plastic wrap then lay a lightly dampened kitchen towel over the plastic. Wait just long enough till the pasta is workable then make your raviloi.
Alternatively, why not make your ravioli and freeze them?