I've been making my own pasta lately and the results have been excellent. But when i try to make ravioli the results are OK taste-wise but the ravioli/tortellini come out of the water limp (not overcooked) and they really flatten out when put on a plate. The filling doesn't stand out in a lump but spreads out. In other words, they don't have the resiliency associated with stuffed pastas I've seen in restaurants. What am I doing wrong?