Pumpkin Agnolotti

Preparation:

Preparation: Make the dough and let it rest covered for half an hour. Prepare the filling: soften the pumpkin in the oven, mash the pulp, add the chopped onion, walnuts and sage; salt and pepper. Roll out the dough into three thin sheets, distribute the filling and shape the agnolotti. In a saucepan, let the chopped shallots flavor in plenty of butter, pour over the sherry and cook for a few minutes. Add the raisins soaked in warm water, salt and pepper. Boil the agnolotti, dress them with the sauce and serve.