We loved this recipe and I will make it again. But there was a moment in assembling them that I wondered why in the world I had decided to try this recipe. I'd like to share with you what I did after putting four together, wanting to pull my hair out, and deciding there had to be an easier way to make them than doing them one by one. I had baked the squash as directed, but next time I'd microwave it and then remove the squash from the shell as others have suggested. The real time saver for me, though, was putting them together assembly style. Won ton wrappers are not like fillo dough. They don't have to be covered and babied. So I laid two dish towels on two large cookies sheets. Then I divided the remaining wanton wrappers between each. I had an egg yolk wash in a small bowl with a spreader at the ready, and the filling in another bowl. I then dampened all four sides of all the wrappers with the egg wash, dumped a tablespoon or so of the squash mixture on each one, then covered each with the remaining wrappers. I then used a fork to firmly press down on the four sides of each one. When all were finished, I covered them with another dish towel and let them sit until I was ready to LIGHTLY simmer them. I cooked only half of the ravioli for the two of us, and the next day the remaining ones still cooked up great. Every one of them stayed together, with no leakage. The recipe makes way too much filling. I may freeze or make soup out of what's left. The hazelnut butter sauce is a must, in our opinions.