Making

Line a baking sheet with parchment paper; set aside. 

Preheat oven to 425ºF (220ºC). 

In a large bowl, toss together squash and oil. Place on prepared sheet. 

Trim top of garlic head to expose cloves. Place cut side down on the same baking sheet. 

Roast for about 40 minutes or until tender and golden brown. 

Let cool slightly.

Squeeze garlic into food processor bowl. Add roasted squash, salt and pepper. Pulse to coarsely chop. 

Add cream; puree until smooth to make about 2 cups (500 mL) of filling.

Cut 3" (7.5 cm) circles using cookie cutter or press out of pasta dough

sheets.

Place heaping tsp (5 mL) of the filling in middle of dough. 

Brush outer edge with some of the egg. Fold dough over to create half moon shape. 

Place on floured tea towel on large baking sheet. 

Continue with remaining dough and filling. 

Let Agnolotti air dry for about 4 hours, turning occasionally until firm.(Make-ahead: Can be frozen until firm, place in freezer bag and frozen for up to 1 month.)

In a large pot of boiling salted water, cook Agnolotti for about 5 minutes or until they float to the top. 

Drain and toss with your favourite pasta sauce.

Makes about 50 pieces.