Squash Filled Agnolotti

Chef Matthew Accarrino

SPQR Restaurant

San Francisco

Chef Matthew Accarrrino of SPQR Restaurant makes pasta with SuperGrain flour milled from spent grains that have been upcycled from the beer-making process. The flour adds toasty notes and a deeper color to the classic dough, creating a complimentary platform for hearty fall ingredients, including squash, brussels sprouts, sage and brown butter. Weighing the ingredients assures the best result.

Steps

1. For regular dough, in mixer bowl fitted with dough hook, combine flour and salt. Add yolks, egg, and oil; mix 5 to 7 minutes. Remove dough to surface and knead until smooth. Wrap and rest for 30 minutes.
2. For grain dough, combine 00 flour, supergrain flour and salt. Add yolks, eggs, olive oil and water; mix into dough as above and knead smooth. Wrap and let rest.
3. Meanwhile, prepare filling: Halve and seed squash. Cover and roast in hot oven with butter, honey,  thyme and salt 40 minutes or until tender; uncover and roast 15 to 20 minutes longer to dry out. Scoop squash from skin and blend smooth in a food processor. Season with salt and cool.
4. Separately roll pasta doughs to medium thickness following the manufacturers’ instructions for pasta machine. Cut strips of grain dough and press them into regular pasta dough to form an abstract pattern. Roll pasta to final desired thickness.
5. Fill pasta shapes with squash filling; form into agnolotti or ravioli.
6. Bring a large pot of salted water to a boil. Add agnolotti; cook until they float to the top. Remove from heat but don’t drain.
7. Meanwhile, in a sauté pan over medium heat, melt some butter with a pinch of salt. Add Brussels sprouts. Cook to brown and soften, about 3 to 5 minutes. Increase heat to medium-high and add sage. Add the pasta from the cooking water to the pan along with a tablespoon or two of balsamic vinegar. Toss to coat.
8. To serve, plate and garnish with a grating of Parmesan cheese.

Photo courtesy of ReGrained SuperGrain