Butternut squash tortelli

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Butternut squash Tortelli (Rectangle ravioli) with sage and toasted Pistachio

Filling

  • 1 medium butternut squash
  • 3 tbsp olive oil
  • 3 oz butter
  • ¼ cup Parmesan
  • 1tbsp Amoretti cookie grated
  • 1 tbsp apple cider vinegar
  • ¼ tsp nutmeg
  • ¼ tsp cinnamon
  • ¼ cup heavy cream
  • Honey to taste if needed
  • Salt and Pepper
For The Ravioli Dough
  • 2 cups 00 flour
  • 2 whole eggs
  • 2 Tbsp olive oil
  • 2 pinches salt
Garnish
  • Toasted Pistachio
  • Chopped parsley and sage
  • Grated Parmesan
For the Filling
Preheat oven to 375 degrees. Half the squash and core out the seeds and toss with olive oil and salt. Place the squash flesh side down on a baking sheet with parchment. Roast the squash until it is tender to the touch. Remove the flesh from of the squash the skin and put through a ricer or just fork mash. Add remaining ingredients of the filling to the squash in a bowl and mix and check for seasoning.

For the Pasta Dough

  1. Place all the ingredients in a large mixer bowl. Beat about 5 minutes on medium speed, occasionally scraping down the sides of the bowl.When the dough forms a ball around the dough hook, remove it from the bowl. Work the dough on a well floured surface for 10 minutes and then let rest 30 minutes.

  2. Slightly flatten the dough by hand. Put it through the rollers of the pasta machine on the widest setting. Lightly dust the dough with flour as needed. Reduce the space between the rollers by 1 or 2 settings. It is not necessary to put the rolled out dough through each setting. Skip every other one. The sheets will become thinner and longer. Cut them in half crosswise for easier handling. Roll the dough until it is the desired thickness. The thinner the better. Place the sheets of dough on a lightly floured surface. Cut long rectangles that are 2 inches by 10 inches. Add one table spoon of filling every two inches on the rectangle sheets. Fold over the dough and pinch to form 5 rectangles. Cut the rectangles with a fluted ravioli cutter.
Cook and Assemble
  1. Bring a large pot of salted water up to a boil. Add tortellis and cook until tender but still aldente. This should take around 4 minutes.

  2. In a small sauté pan add 2 tbsp of butter and ladle 2-3 oz of starchy pasta water to the pan with chopped herbs and emulsify together when you add your tortellis to the pan. Place the pasta and sauce on the plate and garnish
flour+water
2401 Harrison St. @ 20th St.
San Francisco, CA
415.826.7000
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flour + water only takes a limited number of reservations. There can sometimes be a wait for walk-ins during our busiest hours so think about stopping by between 5:30 pm and 7ish or after 10pm to beat the crowds

About Thomas McNaughton:
"Food is in my head at all times," he says. "Among my favorite things are pig, stone fruit and Prosecco, but there is not one item that you could put in front of me that I wouldn't try. I love the challenge of 'total utilization' and turning less attractive cuts into memorable menu additions and dishes."

Thomas has a long career in the culinary industry; he graduated from the Culinary Institute of America in Hyde Park and gained valuable experience working for premier bay area restaurants La Folie, Gary Danko and Quince in addition to stints at Michelin-rated restaurants in France, Germany and Italy. The deepest connection for Thomas comes from the hands of farmers, artisanal producers and small productions within the neighborhood.

Just prior to beginning work on the opening of flour + water, Tom spent a good deal of time in a Bologna pasta factory honing his chops with all the hand rolled varieties under the watchful eyes of "committed artisans".

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