To heat the oven to 200°C. To prepare the slices of pumpkin on a low baking-pan, slightly greasy and to bake for aboout 1 hour.When they are tender, to put them in the blender with a spoon of broth and to beat. To pour the obtain puree in a tureen and to mix the little onions, the walnuts, the sage and half of the salt and of the pepper. To divide pasta in 3 pieces and to put aside 2 of it, covers with the transparent film. To stretch the third piece to a thickness of 1 mms. To cut, with the edge of a glass, 12 circles of pasta of 7,5 cms of diameter. To stretch and to cut the others two pieces of pasta. To put 1 teaspoon of pumpkin in the center of every circle, to dampen the edges with water and to fold up to half pressing the edges to close well. To loosen the butter to middle fire in a casserole with the heavy fund. To add the shallots and to cook for 2 minutes. To dust with the flour and to continue the cooking, mixing, for 1 other minute. To pour in the casserole the rest of the broth, the sherry and to cook, mixing, for 1 minute actually to get a sauce without clots. To add the raisin and the sultanina, to lower the flame and to simmer for 3 minutes. To season with the remaining salt and pepper. To cook agnolottis in water in ebullition with 1 1/2 teaspoon of salt.To taste after 2 minutes of cooking. To drain them with a punctured ladle and to put them in a warm course dish and slightly greasy of butter. To season them with the sauce and to serve them well warm.