Method:
1 Place the pumpkin in a bowl, microwave on High/100% for 6-8 minutes until tender, drain. Set aside to cool and stir in the cream.
2 Process the chicken, rosemary, and pumpkin in a food processor until smooth, drizzle in some olive oil and season with salt and pepper.
3 Cut the lasagna sheets in half and spoon chicken mixture into the centre of two pieces. Brush lasagna edges with water and top with remaining lasagna, press the edges firmly together.
4 Cook in a large saucepan of boiling salted water for 3-4 minutes or until they float, drain.
5 For the pumpkin sauce, Place the pumpkin in a bowl, microwave on High/100% for 6-8 minutes until tender, drain. Blend the pumpkin with the stock until smooth, stir in the cream and season with salt and pepper.
5 Plate the agnolotti and spoon over the pumpkin sauce to serve.