250g / 9oz plain flour, plus extra for dusting
16 fresh chives, blanched
Butter, for greasing
For the filling
1 tablespoon olive oil
200g / 7oz peeled and seeded pumpkin or butternut squash, diced
2 small white onions, finely chopped
250g / 9oz ricotta cheese
2 tablespoons raisins
For the sauce
50g / 2oz butter
50g / 2oz plain flour
500ml / 18 fl oz hot milk
Salt and pepper
Sift the flour into a mound on a work surface and make a well in the centre. Break the eggs into the well and add a pinch of salt. Knead thoroughly, shape into a ball, cover with a clean tea towel and leave to rest for 1 hour. Meanwhile, make the filling.
Put the raisins into a heatproof bowl, pour in hot water to cover and leave to soak. Heat the oil in a saucepan. Add the pumpkin, season with salt and pepper and cook over a low heat, stirring occasionally, for 15 minutes.
Add the onions and cook, stirring occasionally, for a further 5 minutes. Taste and adjust the seasoning if necessary.
Beat the ricotta in a bowl, then stir in the pumpkin and onion mixture. Drain the raisins, squeeze out the excess liquid and stir into the bowl.
Roll out the dough on a lightly floured surface and cut into 8 fairly large squares. Cook in plenty of salted boiling water until al dente.
Drain and spread out on clean tea cloths. Put a generous tablespoon of the filling in the centre of each square, bring the four corners together holding them fairly high and tie at the base with 2 blanched chives.
Preheat the oven to 180°C/350°F/Gas Mark 4 and grease an ovenproof dish with butter. To make the sauce melt the butter in a saucepan.
Stir in the flour and cook over a medium heat, stirring constantly, for 2–3 minutes until golden brown. Gradually stir in the milk, a little at a time.
Bring to the boil, stirring constantly, lower the heat and simmer gently, stirring constantly, for 20 minutes until thickened and smooth.
Put the fagottini in the prepared dish, pour the sauce over and bake for 10–15 minutes. Remove from the oven and leave to stand for 5 minutes, then serve.
1 hours 30 minutes, plus 1 hour resting