Tortellaci is just a very large tortellini, about 5 square inches and 1mm thick. 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. Go ahead and experiment adding or reducing based on your and your guests tastes. Prepared as written, this tortellaci is not real strong in garlic or butter.
Note: I used pre-made tortellaci from the grocery store. If you want to make your own from scratch follow the recipe from Chef David.
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!
Try this 4 Cheese Stuffed Shells for more pasta dishes.
Butternut Asiago Tortellaci
- 3 1/2 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
- Original recipe makes 4 servings
- 1/4 cup butter
- 1 clove garlic crushed
- 1 1/2 cups freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 butternut squash cut into bite size cubes
- 4 Tbs olive oil or butter
- crispy bacon to crumble as desired about 8 pices
- pumpkin seeds to garnish as desired 1/4 cup
- Store bought is just as good!
- 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.
- Note: 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.
- 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.
- 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.