Preparation

Make the dough and let it rest covered half an hour. Prepare the filling: you soften the squash in the oven, mash the pulp, add onion, walnuts and chopped sage; salt and pepper. Roll out the dough into three thin sheets, spread the filling and give shape to the agnolotti. In a saucepan, cook a chopped shallot in plenty of butter, pour the sherry and cook a few minutes. Add the raisins softened in warm water, salt, pepper. Boil the agnolotti, toss with the sauce and serve.

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