Squash Tortellini
Honeynut Squash, Taleggio Fonduta, Sage, Saba, Amaretti Cookie Crumble
Chef Michael Rubenstein of Sartiano’s Italian Steakhouse at Wynn Las Vegas | Las Vegas, NV
Adapted by StarChefs | April 2026 | Photo: Heather Jacquart
INGREDIENTS
Pasta Dough:
Yield: 1.8 kilograms
750 grams 00 flour
250 grams semolina flour
600 grams egg yolks
15 grams Corto TRULY 100% extra virgin olive oil
Squash Purée:
Yield: 700 grams
2 honeynut squash, peeled, seeded, and chopped
56 grams unsalted butter
15 grams Corto TRULY 100% extra virgin olive oil
4 cloves garlic, thinly sliced
1 knob ginger, thinly sliced
Kosher salt
Squash Filling:
Yield: 1 kilogram
200 grams mascarpone
90 grams grated Parmigiano Reggiano
75 grams maple syrup
10 grams kosher salt
3 grams ground black pepper
½ teaspoon grated nutmeg
Zest of 1 orange
Taleggio Fonduta:
Yield: 1 pint
400 grams heavy cream
215 grams cubed Taleggio
Kosher salt
Ground black pepper
Squash Tortellini:
Semolina flour
To Assemble and Serve:
Yield: 1 serving
Kosher salt
45 grams unsalted butter
3 sage leaves
Cracked black pepper
Saba
4 amaretti cookies, crushed
METHOD
For the Pasta Dough:
In a mixing bowl, combine flours. Set aside. In the bowl of a stand mixer fitted with a dough hook attachment, combine flours, yolks, and oil. Mix on low speed until dough comes together. Add water, if needed, until desired consistency is achieved. Once firm, wrap dough tightly in plastic wrap and let rest 1 hour at room temperature.
For the Squash Purée:
In a sauté pan over medium heat, combine squash, butter, and oil. Season with salt. Cook 10 minutes, stirring often. Add ginger and garlic. Cook until squash is fork-tender and butter is evenly browned. Transfer to a Vitamix Commercial blender. Purée until smooth. Let cool.
For the Squash Filling:
Transfer Squash Purée to a food processor with all ingredients. Process until smooth. Taste and adjust seasoning with salt. Transfer to a piping bag and refrigerate.
For the Taleggio Fonduta:
In a small saucepan over medium heat, bring cream to a simmer. Working in batches, add cheese, whisking until cheese is fully melted. Reduce heat and cook until mixture thickens, whisking often. Season with salt and pepper. Cover and keep warm.
For the Squash Tortellini:
On a floured work surface, roll Pasta Dough out to ½-millimeter thickness. Using a dough cutter, cut Pasta Dough into 7-centimeter squares. Pipe 12 grams Squash Filling onto each square. Spray with water and fold in half to form a rectangle. Using your thumbs, fold corners together to seal Squash Filling and form a tortellini shape. Dust with flour and transfer to a sheet tray. Set aside.
To Assemble and Serve:
Bring a pot of salted water to a boil. Add 15 Squash Tortellini and cook 3 minutes, or until they float for 15 continuous seconds. Drain, reserving pasta water, and set aside. In a sauté pan over medium heat, combine butter, sage, and 60 grams pasta water. Season with pepper. Increase heat and stir until sauce is fully emulsified. Add cooked Squash Tortellini and toss to coat. Spoon 60 grams Taleggio Fonduta onto a serving plate. Spread into a circular shape. Top with Squash Tortellini, ensuring pasta is sitting upright. Drizzle with saba. Finish with amaretti cookies.
