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To fill the raviolis: Lay out ½ the pasta cuts on a table or cutting board. Put 1 tablespoon squash filling in the center of each, using either a pastry bag or a small spoon. Leave a 1/2-inch border all around the filling. Brush with egg yolk and top with remaining rounds of dough. Be sure to press all the air out and seal firmly by pressing all around with fingertips. Dust lightly with flour to keep raviolis from sticking.