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I'm always making too much pasta and reheating the leftovers at work in the microwave for lunch. Just al dente is a must for reheating. Make sure you store the cooked pasta fairly dry and add a little water to the sauce to refresh it. You will have to reseason it.
I'm not sure fresh pasta would work and I definitely would not make ravioli, unless you cooked it fresh with boiling water from the microwave in one of those pasta steamers you see on late night. Also bring fresh cheese--if using cheese. I also reheat homemade chili all time.

Since the contest is next week, why not make some practice runs to see what works?

I have used the AS SEEN ON TV microwave pasta thing and it has worked very well on spaghetti, shells n' such and such. I haven't tried it on raviolis. I use the time on the package of pasta with hot water from my 'hot water dispenser' with salt and olive oil. just a thought.

This suggestion is a little more messy.
Precook your pasta al dente. Drain, reserving the pasta water and rinse in cold water to stop cooking. Toss with a tiny bit of oil to prevent pasta from sticking to itself. (I know- this is all sacreligious, but they are fairly restricted with a microwave.)

To reheat-
Reheat reserved water in microwave (Be careful not to super-heat it or you'll have REAL problems)
Place pasta in a large, heat proof bowl. Pour heated water over pasta and let sit about thirty seconds to transfer the heat. Drain in a colander.

Alternate- Use fresh, hot water to reheat pasta. Drain and pour a cup of reheated pasta water over pasta in the colander to return a little bit of the starch to the outside.

I don't know if this will work, so I'd suggest a small test run first.

How about home-made manicotti?
You can "kill" that contest with them.

Manicotti “Llttle Puffs” -Mom’s recipe (with my notes and additions)

Sauce
The sauce can be made several days ahead. Keep refrigerated until use.
1/3 cup olive oil
1-1/2 cup finely chopped onion
1 clove garlic, crushed
1 2 lb.-3 oz. can good quality Italian tomatoes, undrained
1 6 oz. can tomato paste
2 Tbs. finely chopped parsley
1 Tbs. salt (? amount)
1 tsp. dried oregano
1 tsp dried basil
1/4 tsp. pepper
(pinch sugar)
1-1/2 cup water

(Heat olive oil in a medium saucepan over medium heat. Add onion and cook, stirring often until the onion begins to soften. Add garlic, lower heat to medium low and cook for 3-5 minutes, stirring often until the garlic starts to soften. Add the rest of the ingredients stir. Simmer for one hour, stirring occasionally. Do not let sauce scorch.

Pasta
This pasta is crepe-like and very tender.
A 6-inch non-stick pan works is the perfect size for making the pasta crepes, but any omelet or crepe pan will work.
6 eggs
1-1/2 cup unsifted flour
1-1/2 cup water
1/4 tsp. salt

Combine the eggs, flour salt and water with an electric mixer (or blender) until smooth. Let stand for a 1/2 hour or longer. (Lightly oil and ) heat a crepe pan over medium high heat. Pour 3 Tbs. of batter into the heated pan. Cook the crepe until the topp is dry but the bottom is not browned. Remove the crepe and cool on wire rack. Crepe should be thin. If not, thin the batter with a little milk until it is the desired consistency for thin crepes.

Filling
2 lbs. ricotta cheese
8 oz. mozzarella cheese, small dice
2 eggs
1 tsp. salt
1/4 tsp. pepper
1 Tbs. finely chopped parsley
1/3 cup grated parmesan cheese
-additional 1/4 cup grated parmesan for topping)

Combine all the filling ingredients in a mixing bowl. Blend well.

To assemble:

Preheat oven 350 deg. Lightly grease two 12 x 8 x 2 inch baking dish.

Put 1-1/2 cups of the tomato sauce into the bottom of each baking dish distributing evenly to cover.

Spoon approximately 1/4 up of filling down the middle of each crepe. Roll up and place seam side down in the sauced pan. Repeat with remaining crepes and mixture.

Cover filled manicotti with another cup of sauce. Sprinkle with remaining parmesan cheese. Bake uncovered for 30 minutes.

I think you should go with something that tastes better the next day since you can't do something fresh and delicious. Some things reheat beautifully in the micowave the next day, like meatballs and sauce that can be garnished with fresh parm and chopped parsley or basil. Lasagne and baked ziti are in this category too. How's your bolognese recipe? You could jazz it up by preparing it with brisket, beef ribs, or smoked turkey. Again the garnish with fresh grated cheese and herbs will liven up your reheat. If I were doing this challenge I'd go for the bolognese and choose an interesting strand noodle. On the veggie side, I'd wow 'em with Mario Batali's pasta and cauliflower, which is scented with saffron.

betterirene-
The recipe's been a family treasure and is delicious. I'm so happy to share it and thrilled that you'll try it.

Let me know how it goes and if you make little changes to make it your own.