Mark, it sounds like you most probably did roll it out too thickly - when hand rolling this is often an issue. It shouldn't be gummy at all - as you know. I make the same dough for most things (adding semolina if I want more bite). The recipe below makes enough for four servings of fettuccine or spaghetti - I double it if making a lot of raviolis. Please let your dough rest a good 30 minutes at room temp to allow the gluten time to relax - in my recipe below, the pasta looks dry, but once it sits long enough it's like velvet, and never sticks to the rolling pin or pasta machine. I don't have to put mine in the fridge. I've let mine rest longer (room temp) if I get busy.

Rolling ravioli pasta takes work, but once accomplished, it's amazing. That they didn't fall apart in the water is a great start!

My basic pasta recipe, also used for ravioli:

• 1+ plus cups all-purpose flour

• 1 egg, room temperature

• 1 tps salt

• ½ Tbls olive oil

• ¼ Tbls warm water

• Optional: Up to ¼ cup Semolina flour (stay away from semolina if you've not made pasta before, it can be difficult, but adds a nice chew and bite)

1) In a large food processor add room temp egg, salt, olive oil. Run processor to mix.

2) Begin adding flour a bit at a time (very gradually), running processor as you go. First make a wet slurry, then add enough flour to form a ball as the processor runs. Continue to add flour a little at a time – it will initially separate, crumble, and balls will form. Initially smaller than peas, and finally about like course corn meal. If needed, add more flour or water as you go.

3) Stop and test the pasta by pinching it between your fingers. If it holds together without being remotely sticky, it’s ready – it may appear dry but that will leave as it rests.

4) Collect the pasta, form a ball, and wrap with saran wrap. Let rest at room temperature for at least 20-30 minutes to allow the flour to be hydrated and the gluten to relax.

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You might want to switch to lasagna made with fresh noodles. It's easier to make, and you do not have to roll the dough that thin. I do not boil my lasagna noodles before layering them in the pan, and so that makes it a bit easier, but you do have to add a bit more water to the sauce if you do this.

I use 1/3 semolina flour when making pasta, including for ravioli, and I never add oil or water. Oil can make the dough too stretchy when rolling out and a bit more difficult to handle, but that's when I roll it out in a machine. The oil may be helpful if you are rolling it out by hand.

One you get your attachment, the process will go very quickly. I cut my pasta dough into fairly small balls, flatten them out, and then I put the ball through the largest opening "0" or "1" first, then fold it in thirds, like a letter, put it through again, fold it in thirds again, and put it through the first setting for the third time. This gives me a good rectangular shape and finishes kneading the dough. Then I put it through the rest of the settings until I reach the thickness I want. I leave lasagna noodles fairly thick, either "4" or "5", but I go to "6" or "7" for ravioli, since it gets laminated, doubling the thickness at the edges. I do not trim off the edges either and leave them ragged.

Lars, that's also my exact method for rolling/kneading pasta when I use the machine (Marcato hand crank). I use 7 for ravioli as well. 5 for lasagna. Is yours a mixer attachment like Marks? Wondering if the numbers/sizes might be different for him?

Ha! I leave the jagged edges too, I think it's rustic. I think it's also rather silly to trim edges and re-roll so each piece is perfect.

I use a Kitchenaid attachment, which I love, but I also have a Pasta Queen hand roller, which I use for cutting fettuccine. I checked both machines - there is no "0" setting, but the KA attachment goes 1-8 and the PQ has 1-7. I've never used #8 on the KA attachment - that would probably be paper thin and possible appropriate for phyllo dough.

When something like pasta or bread is "gummy" as you roll it out, you likely have not added enough flour. many things can't go by the "recipe' for flour amounts, because so many things affect the amount of flour to be added, the variety of wheat, ambient humidity, the size of the egg etc etc.
If the dough doesn't seem right....add more flour....or water if it seems like you have added too much.
Cakes and cookies are not so sensitive...but with pie crust, bread and pasta, you need to learn how the dough should feel

As mentioned I think your problem is that the dough was not rolled out thin enough.

I roll out pasta by hand, including ravioli and tortelloni.

My recipe comes from an Italian friend's mom.

Homemade Pasta Pictorial

Homemade Pasta Recipe/Technique
I watched a friends Italian Momma make her pasta one day. (She did it all by hand) I make it following her directions but I use the Food Processor to mix and knead.

1 egg for each cup of flour( plus an extra egg for every 3 cups of flour, ie. 3 cups flour = 4 eggs, 6 cups flour = 8 eggs.
Salt
1 tablespoon of olive oil, per three cups of flour.

Put the flour on a large board and make a well in the centre. Crack the eggs into the well and sprinkle with salt and oil . Use your fingertips to mix up the eggs and then start to incorporate the flour into the eggs. Eventually it will all come together. (add 1 to 2 tablespoons of water if necessary) Knead dough until smooth and elastical. Let sit covered for 15 or 20 minutes. Divide dough into smaller portions and run through a pasta rolling machine or roll out by hand. Let dry slightly and then cut into desire widths. Leave out to dry or use fresh. When dried she always stored it in a wax paper lined box, in a cool place.

You can also mix and knead this in the Cuisinart, which is what I do when I make it.

My friends mom would make 12 and 15 egg pasta at a time and give it to all of her family members (and me, a would-be family member). After she cut the pasta she would lay the strands flat. She would have it spread out everywhere there was a flat surface and also hang it from a broomstick strung between two drawers. Once it was dry she would gather up the stiff pieces and put them in boxes. Because I don't make that much at a time, I just lay it all over my table and counter.

NOTE: Depending on the flour and the eggs, sometimes you will need more eggs. Can also be made with egg yolks.

Wait until you get your attachment. Rolling out noodle dough is like trying to roll out a rubber band. Noodle making is all about getting use to what the dough should feel like. The weather has a lot to do with if it needs more flour or not. My recipe is just 3 cups flour, 4 eggs and a little salt. No oil. I put the salt and flour in the food processor and while running add the eggs one at a time. The dough will look dry and crumbly (don't worry). Dump it in a bowl and press into a ball. Cover bowl with a damp paper towel for 1/2 hour to rest and then roll. Sometimes I do not cover with a damp paper towel while resting because I can tell by the feel it needs to dry a little (high humidity days) When you are putting your dough into the roller and if it sticks to the roller dust dough with a little bit more flour. If it starts crumbling it need just a very very slight spray of water. When rolling my dough through the machine I use the same method as Lars does above. Good luck. After a few times you will be able to tell what the dough needs from the feel of it.

Mark, I hope this isn't too OT, but I do freeze my pastas and ravioli. I set the ravioli on a well floured sheet to dry a bit, then cover it in plastic wrap and pop in the freezer only long enough so they won't stick together (about 10-15 minutes max) then freeze in bags all together (but in batches). For pastas I let them dry on racks, a floured sheet pan, or hanging over chopsticks weighted with books on the edge of the counter (like ann_t's friend, I tend to do a lot at once), and when dry, carefully bag in batches and freeze.

I pop all into boiling water still frozen - the ravioli especially or it will gum up and fall apart as I don't allow mine to dry out with filling inside. Others may do it differently, Fresh pasta is great, but I find little to no difference if frozen - even my filled ravioli unless it's seafood - but we don't always find very fresh seafood.

ann_t, your tortelloni is lovely. I used to hand roll, hand cut, but the pasta maker is just too easy and fast, even hand cranking.