Squash Agnolotti w/ Sage Chilli & Lemon Chickpeas

For the dough

1. Whisk the flour and eggs together, knead and rest, covered in cling film for 30 mins before rolling

Roast the pumpkin and make filling

1. Heat the oven to 200°C
2. Toss the pumpkin, shallots and garlic bulb with olive oil, salt and pepper
3. Roast 30–35 minutes until soft
4. Allow to cool a little, squeeze the garlic out of the skins and blitz the garlic, squash and shallots to a smooth puree, adding a little milk if necessary - Use a food processor preferably but if using a blender do not over-add milk or it will be too loose

Shape the agnolotti

1. Roll pasta sheets to the second thinnest setting
2. Either pipe a 2cm wide tube along the centre or spoon a small mound with a little space between each
3. Fold over, squeeze firmly to the desired size then cut with a pasta cutter or even a pizza cutter works
4. Place on a flour tray until ready to blanch

Cook and finish

1. Boil the agnolotti for 2-3 minutes in salted boiling water
2. Melt the butter then add the sage and chilli and cook for a minute or two
3. Add in the chickpeas and agnolotti and toss gently to combine
4. Season with salt and lemon juice to taste

Serve

1. Serve up, drizzle over extra virgin olive oil, pepper and a sharp cheese or nutritional yeast on top