Combine flour and eggs in a mixer using a dough hook or by hand until dough ball is formed and knead for 5 minutes.
Turn out onto a floured surface and divide into 4 equal portions.
Roll out through a pasta roller starting on thickest setting, working your way through each setting until 1/8" thick, making sure to keep the sheets floured to prevent sticking. This is around a #6 setting on many machines, or a couple of numbers thicker than the thinnest setting.
Using a biscuit cutter, cut circles into the dough (or use a ravioli, pizza cutter, or knife to cut 3 inch squares)
Fill half of the circles with a heaping tablespoon of the squash/ricotta filling. Lightly moisten the edges with water.
Use the tines of a fork to press the matching top dough together. Repeat with all the raviolis.