Butternut squash ravioli problems

I made this ravioli last night with browned butter sage sauce but I had a lot of problems with the pasta. I followed the video below because it seemed to me the most simple and basic whereas other pasta recipes added water, oil, salt etc. I only used 3 cups of flour but my pasta dough was really dry and even though I let the dough rest for 1 hour, it didn't relax. I also don't have a pasta rolling machine so rolled it with a pin. I only made 12 mishaped ravioli and gave up so I still have 3/4 of the dough left.

When I boiled the ravioli, none floated to the top, they were all sunken and after 6 minutes I just threw them in the butter sauce with pasta water. They seemed rock hard so I kept adding more water and by the time I brought it to the table, I was surprised at how firm and chewy they still were. I used regular AP flour? Again, I used actually 1/2 c less flour than Batali. I also have an entire bowl of squash leftover and barely used any of it.

I really want to make ravioli but don't want to deal with the rolling, the dough's not pliable. For those who make their own pasta, do you add water, oil and salt? I don't know what to do with the rest because I don't want to go through the hand rolling process.