Transporting partially finished ravioli
I've done option 3 for a christmas dinner party, even with the egg-yolk trick. In one night I learned both that it can be done, and also that it can be a complete disaster.

I made three large pieces of ravioli per person, each with a different filling. I was most worried about the yolks breaking during transport, so I those in a separate tupperware box, very carefully with lots of flour. The rest I put in another box more haphazardly with less flour.

The egg ones were fine: out of 15, only 2 failed, which allowed me to serve everybody one piece at least. The others had completely stuck together and could only be turned into a weird mash in a frying pan.

So the trick is to package them properly: Give them a liberal dusting, do not let them rest on top of each other, and keep them from touching in general. Non-airtight containers may be better, since it stops the pasta from sweating. You might even consider creating a small cardboard partition inside the box to keep them from touching.

Plan to lose 10% to 20%, and do a small test ahead of time, and you should be fine.