Butternut Asiago Tortellacci

What is Tortellacci?

That is a great question.

And many cooks have to research to know the difference between Tortellini, Tortelloni and Tortellacci.

Mainly it comes down to the size of the pasta and how it is closed.

The size range is tortellini (.032 oz)is the smallest, then tortelloni (.016 oz) and lastly tortellacci (0.85 oz).

A tortellacci is a sheet of pasta folded around cheese, spinach, meat, seasonings et cetera.

So tortellacci is an even bigger tortelloni, which is just a bigger tortellini.

Still confused? Me too. In plain terms they run small, medium and jumbo.

On with the recipe.

Butternut Asiago Tortellacci

Tortellacci is just a very large tortellini, about 5 square inches and 1mm thick.

I preferred to make this recipe from as many premade ingredients I could.

I used pre-made tortellaci from the grocery store. If you want to make your own from scratch follow the recipe from Chef David.

You will find the Macaroni Grill recipes to make the tortellaci and the sauce in the recipe card below.

These are the INGREDIENTS you will need:

Scratch Tortellacci:

• 3.5 cups unbleached all-purpose flour
• 4 extra large eggs
• 1 cup heavy cream
• 3/4 cup parmesan
• 1 cup grated asiago
• 1 cup romano
• 1/2 cup ricotta

Alfredo Sauce:

• 1/4 cup butter
• 1 clove garlic, crushed
• 1.5 cups freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley

Squash:

• 2 medium butternut squash cut into bite size cubes
• 4 Tbs olive oil or butter
• 8 slices crispy bacon to crumble as desired about 8 slices
• 1/4 cup pumpkin seeds to garnish as desired 

Demi Glace:

• 2 Quarts homemade beef stock. A good quality canned beef consommé can be used as a shortcut substitution. Reduce by half in the same way.
• 2 Tablespoons red wine, In a real pinch 2 teaspoons beef base can be dissolved in 2 tablespoons red wine as a substitute for demi-glace.

These are the INSTRUCTIONS for preparation:

Tortellacci: Prep 30 minutes

• Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. 
• Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.
• Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. 
• Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. 
• Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.
• Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
• Place your cheeses (parmesan, asiago, romano, ricotta) onto the center, and fold it. When they are folded, they are ready to boil. They will only take about 5 minutes to boil, since it is fresh pasta.

Sauce: Prep: 10 minutes Cook: 10 minutes

• I just make alfredo, which is about the same thing as an asiago cream sauce, but a little stronger (which is good).
• For the sauce used at Macaroni Grill, sweat a few cloves of minced or pureed garlic into 4 tbsp butter, and a few pinches of salt (just melt the butter, and let the garlic fry in it for a few minutes, and be careful not to burn it). 
• Add about 1 or 1 1/2 cups of either heavy whipping creme, or milk & flour of the same consistency. Once that is simmering, add your cheeses (parmesan, asiago, romano, ricotta). let them melt, and taste to see if you want more cheese.

Squash Filling:

• Mix together all ingredients. Roast until golden brown, about 25 min at 400F.
• Plate the sauce first, add the pasta, then add the other ingredients to complete the dish.

Demi Glace: Prep: 3 minutes Reduce: 12 hours

• In a large saucepan, bring stock to a boil.
• Turn heat down to the lowest heat setting and allow to simmer for several hours until stock has reduced to 1-2 cups (remove any scum that rises to the surface as it simmers).
• It has reduced to demi-glace if it thoroughly coats the back of the spoon.
• Store bought is just as good. I used store bought.
• *It’s not as good as the homemade stock, but a good quality canned beef consommé can be used as a shortcut substitution. Reduce by half in the same way.**In a real pinch 2 teaspoons beef base can be dissolved in 2 tablespoons red wine as a substitute for demi-glace.

NOTES:

For Demi Glace:

It’s not as good as the homemade stock, but a good quality canned beef consommé can be used as a shortcut substitution. Reduce by half in the same way.

In a real pinch 2 teaspoons beef base can be dissolved in 2 tablespoons red wine as a substitute for demi-glace.

Presentation:

Macaroni Grill plates the sauce first, and then tortellaci, then all the ingredients, and tops with a streak of demi glace, and some parmesan cheese.

Featured Image Source:

 This image is from one of my darling readers, Janine, who graciously allowed me to replace my sorry image with her own. (it was very early in my blog)Thank you Janine!

I also used my grandmothers recipe to make the Alfredo. It is a bit stronger. I just increased the amount of garlic and reduced a bit of butter.

If you choose to veer off from the recipe just make your changes according to your own taste.

Garlic is one of those ingredients that everyone has their own opinion on how strong to make the dish.

Go ahead and experiment adding or reducing ingredients based on your and your guests tastes. Prepared as written, this tortellaci is not real strong in garlic or butter.

I really tried to keep the spirit of the dish as well as making it easy to prepare.

No everyone likes to make their own pasta. I find it tedious, but my daughter-in-law finds it calming. (?)

When using premade pasta the prep time is much shorter.

We really loved the way the dish tasted with our changes.

My husband didn’t think there was any differences in taste from Macaroni Grill.

I did not ask the opinion of my son. He will eat ANYTHING, at any time, hot or cold.

I love having him around because he keeps my refrigerator cleared out of any leftovers we may have.

Do you have someone like that in your home?

Please go ahead and use the shortcuts I did, or make the entire dish from scratch.

I had a few readers email me with stories of adding more alfredo sauce, and adding leftover butternut squash on the side.

This recipe is different than most I post.

There are so many possibilities that I know you will find the exact one to suit your own family.

I found there was no one spot to get all the pieces of this dish.

I have used the most reliable sources I could find.

Please let me know what you think!!

Disclaimer: A Macaroni Grill knockoff, I put this recipe together using my Grandma’s recipes and the help of The Food Network, Chef David, a former Macaroni Grill Chef and other internet searches.

Butternut Asiago Tortellacci

A Macaroni Grill knockoff as described by Chef David. I used premade pasta and alfredo sauce and also deleted the demiglace.

4.24 from 17 votes

Print Pin Rate

Course: Dinner

Cuisine: Italian

Keyword: pasta, squash

Method: Bake

Skill Level: Intermediate

Prep Time: 40 minutes

Cook Time: 35 minutes

Total Time: 1 hour 15 minutes

Adjust Servings: 4

Calories: 430kcal

Author: Marilyn Lesniak

Cook ModePrevent your screen from going dark

Ingredients

Scratch Tortellacci:

• 3.5 cups unbleached all-purpose flour
• 4 extra large eggs
• 1 cup heavy cream
• 3/4 cup parmesan
• 1 cup grated asiago
• 1 cup romano
• 1/2 cup ricotta

Alfredo Sauce:

• 1/4 cup butter
• 1 clove garlic, crushed
• 1.5 cups freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley

Squash:

• 2 medium butternut squash cut into bite size cubes
• 4 Tbs olive oil or butter
• 8 slices crispy bacon to crumble as desired about 8 slices
• 1/4 cup pumpkin seeds to garnish as desired

Demi Glace:

• 2 Quarts homemade beef stock. (See below)
• 2 Tablespoons red wine, (see below)

Instructions

Tortellacci: Prep 30 minutes

• Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs.
• Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.
• Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky.
• Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky.
• Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.
• Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
• Place your cheeses (parmesan, asiago, romano, ricotta) onto the center, and fold it. When they are folded, they are ready to boil. They will only take about 5 minutes to boil, since it is fresh pasta.

Sauce: Prep: 10 minutes Cook: 10 minutes

• I just make alfredo, which is about the same thing as an asiago cream sauce, but a little stronger (which is good).
• For the sauce used at Macaroni Grill, sweat a few cloves of minced or pureed garlic into 4 tbsp butter, and a few pinches of salt (just melt the butter, and let the garlic fry in it for a few minutes, and be careful not to burn it).
• Add about 1 or 1 1/2 cups of either heavy whipping creme, or milk & flour of the same consistency. Once that is simmering, add your cheeses (parmesan, asiago, romano, ricotta). let them melt, and taste to see if you want more cheese.

Squash Filling:

• Mix together all ingredients. Roast until golden brown, about 25 min at 400F.
• Plate the sauce first, add the pasta, then add the other ingredients to complete the dish.

Demi Glace: Prep: 3 minutes Reduce: 12 hours

• In a large saucepan, bring stock to a boil.
• Turn heat down to the lowest heat setting and allow to simmer for several hours until stock has reduced to 1-2 cups (remove any scum that rises to the surface as it simmers).
• It has reduced to demi-glace if it thoroughly coats the back of the spoon.
• Store bought is just as good. I used store bought.
• *It's not as good as the homemade stock, but a good quality canned beef consommé can be used as a shortcut substitution. Reduce by half in the same way.

  **In a real pinch 2 teaspoons beef base can be dissolved in 2 tablespoons red wine as a substitute for demi-glace.

Notes

Demi Glace:

*It’s not as good as the homemade stock, but a good quality canned beef consommé can be used as a shortcut substitution. Reduce by half in the same way.

**In a real pinch 2 teaspoons beef base can be dissolved in 2 tablespoons red wine as a substitute for demi-glace.

Presentation:
Macaroni Grill plates the sauce first, and then tortellaci, then all the ingredients, and tops with a streak of demi glace, and some parmesan cheese.

Featured Image Source is from one of my darling readers, Janine, who graciously allowed me to replace my sorry image with her own. Thank you Janine!

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 430kcal (22%) | Carbohydrates: 40g (13%) | Protein: 13g (26%) | Fat: 24g (37%) | Saturated Fat: 13g (65%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0.5g | Cholesterol: 95mg (32%) | Sodium: 110mg (5%) | Potassium: 0mg | Fiber: 2g (8%) | Sugar: 5g (6%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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