Butternut Pumpkin Agnolotti with Burnt Olive

1.

Roast Pumpkin in oven at 180 degrees until tender, puree and cool. Saute     Onion and Garlic and add to Pumpkin mix with Ricotta, Parmesan and Fresh Herbs and Egg Yolk. Add Breadcrumb to required consistency and season to taste.

2.

Roll Out Pasta Dough in long thin strips. Place a small amount of pumpkin filling every 10cm in the centre of the pasta strip. Egg wash around filling and fold dough over on itself. Push down gently around each mound of filling. Cut each half moon shape with a fluted pastry cutter. Place on a floured bench or tray and keep aside.

3.

Remove pits ( keep these aside ) from olives and finely dice. Add butter and reserved pits to a small saucepan and heat until butter takes on a nutty aroma.

4.

Remove from heat and strain into a cool metal container to stop it burning. Heat just before serving and add in Fresh Herbs.

5.

Bring a large pot of salted water to the boil. Reduce heat to a simmer and add in pasta. Cook for 2-3 minutes. Gently remove with a slotted spoon and serve. Pour Over warmed Butter and garnish with Fresh Basil Leaves.