Heat the oven to 200C, (390F). Cut the pumpkin and sweet potato in half, brush with olive oil and season and with salt and pepper. Place them face down on a lined tray, cover with foil and bake until soft, about 30-40 minutes. When tender soft, set aside to cool.

Either by hand or in a food processor/mixer, combine the flour, eggs and oil. Pulse in the mixer or whisk with a fork until the mixture clumps together, turn out onto a floured board and knead for a few minutes until it's smooth and elastic. Wrap in cling film and set aside to rest for 20 minutes.

Thinly slice the onion. Add oil to a frypan and sauté onions until translucent, season with salt and pepper. Add the butter and cook over medium heat until golden, add in the balsamic and cook down for another 5-10 minutes or until caramelized. Set aside to cool, then using a stick blender or food processor, blend to a rough paste.

Scrape the flesh of the pumpkin and sweet potato into a large bowl and mix in the caramelized onions. Combine well and transfer to a large piping bag.

Wash and trim the fennel, keeping aside some of the whispy fennel fronds for plating up. Cut the fennel into wedges, brush with olive oil and season with salt and pepper. Bake in the oven until lightly golden, about 10-15 minutes.

To roll out the pasta, flour your clean countertop. Divide the pasta dough into 4 pieces, working with one at a time, covering unused portions with cling film to prevent it drying out. Using a roller machine or if it tickles your fancy, roll out by hand. StartIng with the widest setting, feed through the dough then fold it in half on to itself. Press and feed through the roller again, repeat. This will help strengthen the dough. It’s time to roll it thin, incrementally reduce the width of the roller as you feed it through until it reaches 1-2mm in thickness. Sprinkle with flour as required to prevent it from sticking to the roller. Lay the long sheets of pasta flat on the counter.

Snip off the tip of the piping bag to create a 2cm opening. Pipe the filling about 3cm off one edge, keeping consistent pressure to create a uniform strip of filling on the sheet of pasta . Flip the edge of the pasta over the filling, remove as much air as you can from the roll and press down the edge onto the pasta below. Using your thumb and index finger in an upright position, tightly pinch the log at 3cm increments to create pillows of filling.

Using a pasta cutter, trim the edges, but dont cut too close to the filling or the seals may open. Carefully cut between the pillows from behind the log, allowing it to fold down onto itself as you cut, ensure the edges are sealed well to keep in the filling.

Bring a large pot of salted water to the boil.

While the water is heating up, in a large saucepan, cook the pancetta in olive oil until crispy. Add in the butter, then the lemon juice, turn the heat to low.

When the water boils, gently add in the agnolotti and cook for 3-4 minutes. Transfer the agnolotti directly from the pot, into the saucepan of crispy pancetta. Increase the heat and gently toss until the sauce emulsifies and slightly thickens to coat the agnolotti.

Plate up the agnolotti with the roasted fennel and top it all off with fennel fronds.