Why do my homemade ravioli's break open? I use 1 3/4c AP unbleached flour 1/4c semolina flour 2eggs 1tsp olive oil and a little water if needed for the dough, I let it rest 30 minutes and then use atlas pasta machine to roll out dough to a #8, i use a ravioli tray or stamp, then freeze raviolis on a cookie tray then once frozen put in zip lock bags. When I cook them water is at a very gentle simmer but center of ravioli's get soggy and split open! Help what am I doing wrong???