Butternut Asiago Tortellaci ~ Tortellaci is just a very large tortellini, about 5 square inches and 1mm thick. This 4 cheese pasta dish is very yummy. A Macaroni Grill knockoff, I put this recipe together using my Grandma’s recipes and the help of The Food Network and other internet searches. One thing my Grandma taught me was to never measure add in ingredients because everyone likes their sauces different. My own recipe here is very subject to adjusting. 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. Image from Macaroni Grill. Mine wasn’t as appealing. Sorry!
Butternut Asiago Tortellaci
Prep
Cook
Total
Yield 4
Butternut Asiago Tortellaci ~ Tortellaci is just a very large tortellini, about 5 square inches and 1mm thick. This 4 cheese pasta dish is very yummy. A Macaroni Grill knockoff, I put this recipe together using my Grandma's recipes and the help of The Food Network and other internet searches. One thing my Grandma taught me was to never measure add in ingredients because everyone likes their sauces different. My own recipe here is very subject to adjusting. 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.
Ingredients
- Tortellaci:
- Prep: 30
- 3 1/2 cups unbleached all-purpose flour
- 4 extra-large eggs
- Alfredo Sauce:
- Original recipe makes 4 servings
- 1/4 cup butter
- 1 cup heavy cream
- 1 clove garlic, crushed
- 1 1/2 cups freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- PREP: 10 mins
- COOK: 10 mins
- Squash:
- 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
- Demi Glace:
- Store bought is just as good!
- Prep: 3
- Cook: 12 hrs
- 2 quarts homemade beef stock
- 2 tablespoons red wine (optional)
Instructions
- Tortellaci:
- 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.
- I judge the amounts by how the dough feels, but if you haven’t made pasta, I would recommend finding a recipe for fresh pasta, even though the measurements are usually always wrong with those anyways. You want to be able to, in the end, roll it out nicely so it is about 1 mm thick. then you cut it into 4 or 5 inch squares.
- 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:
- The sauce is basically an asiago creme sauce and also a drizzle of demi glace on top. I just make alfredo, which is about the same thing, but a little stronger (which is good).
- For the sauce, 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.
- Demi Glace:
- 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.
- 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.
Notes
Recipe Source: many recipe sources but mainly Food Network©MARILYN'S TREATS. All images are copyright protected. 
Had this for dinner tonight at Macaroni Grill and holy moly, it was absolutely delicious!!! I will be trying your recipe very soon!!! Will probably just use frozen ravioli though to save time.
We also enjoyed this at a local restaurant which is why I had to find a recipe. It took me 4-5 recipes together to get this one! it was so ggod and as I rarely spend this much effort it has become a favorite for special occasions. Thanks so much for stopping to share your thoughts! Have a good weekend.
I’ve never dared making fresh pasta from scratch and that well thing always confuses me and never works for me. I just wind up mixing it all up without forming a well. Looks yummy!
I like to use pillsbury Grands when I am in a hurry. I flatten it in a square, put the mixture in then roll up the corners to the middle. Any dough type biscuit or pizza dough will work. Thanks Ana!