There's a perfectly-good recipe for this in the Editorial section:
They're a bit of a fuss to make, but the payoff - guests slicing into ravioli and having golden yolk gush out - is right up there with soup dumplings.
Here I'm just adding photos that explain the construction process in more detail. I have no idea why I thought that asparagus pasta would be the perfect wrapping for asparagus and egg-yolk, but I obviously did. As you can see, concentric cookie cutters aid greatly in assembly.
After they were assembled, I gently steamed them until done, then served them with - what else - bacon sauce. I stupidly missed the money-shot, though.