Butternut Asiago Tortellaci
Tortellaci 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 Tortellaci:
- 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:
Tortellaci: 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. 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.
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!
Butternut Asiago Tortellaci
Ingredients
Scratch Tortellaci:
- 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
Tortellaci: 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
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
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.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
I tried making this recipe and the amount of flour for the dough was WAY off. Dough was dry and could not be worked or salvaged. Had to find something else to make for dinner. I’ll try again another day with a different dough recipe.
I am sorry to hear the dough didnt work out for you. If you find one that better serves you please let me know!! Thanks for leaving your comment. Enjoy your day!
I have used Gordon Ramsay’s recipe in the past successfully, but I got it from my husband’s MasterClass account.
2 cups flour
4 eggs, 2 additional egg yolks
pinch salt
1 tsp olive oil
Thank you Lauren. I am going to give this dough a try. Every once in a while I like to do pasta from scratch. I will let you know how it turns out!
Finally made this tonight and it was delicious! I wish I could post a picture (I made tortellinis from scratch with the Gordon Ramsay’s recipe and your filling) because it looked as good as it tasted. I had everything but the Demi Glace…couldn’t find that
I am so glad you made the tortellini and liked it. Seems there are so many different palates when it came to this recipe. But we loved it so I had to post it. The demi glace is hard to find. I hope you didnt miss it! Have a great week!
I had this dish last month at Macaroni Grill and IMMEDIATELY went home and tried to google the recipe. I found the one you referenced by the former chef from there but when I found yours I was so excited because you gave a full ingredient list and that was very helpful. I’m eating leftovers right now and it’s even better than yesterday. I could not for the life of me find a pre-made Demi glacé sauce at the store so I used a quick cheater version I found on Pinterest and I even cheated that one a little too lol. Also, my extremely picky 1 year old who hates to eat is doing his baby sign language to me to give him more! He loves it! A success story! Thank you!
I am so happy to hear this! I could not find a single recipe other than that comment from the chef. I was accused here of pasting the directions but I believe mine are more specific and the ingredients also more inclusive. I am glad you found the recipe as well as made it. I can just see your little one putting up a fist (backwards) and opening and closing fingers stained with the pasta. LOL. I did make more than a few cheats of my own. I dont spend all day in the kitchen. No need to reinvent fire. Enjoy!
I’m excited to try making this, but it’s unfortunate that it seems most of these instructions were copy/pasted directly from the thread on this post, rather than being uniquely created. Please credit the original chef (David) who shared these tips!
Thank you for the link. I have updated this recipe with the link and also added some more notes of my own version. Thanks for commenting.
It taste almost just like the macaroni grill dish!! Thank you so much. I had been wanting to duplicate this dish for a while now.
Changes I made:
I made the sauce with mostly asiago and less of the other cheeses.
I kinda caramelized the squash in brown sugar and butter before adding it to the sauce.
Used store bought stuffed tortellini
I am so glad you let me know you made this dish Syd! I love the changes you made and will be trying those soon. I also frequently use store bought filled pastas too. I am thrilled to hear it reminded you of macaroni grill. I had a tough time finding a recipe for this dish. You would think there would be a zillion! Have a lovely week.
Please add the four cheeses for the tortellaci to the ingredient list. I got home from the grocery store and was so excited about making this. Then, whoops! I’m missing four ingredients. Thanks for pulling this together though. Our store didn’t have pumpkin seeds, so I’m going to try pine nuts. I hope that works! 🙂
I am sorry Janine! I had that in my recipe box but never added it here. I have fixed it now as well as added nutritional information. (I am updating my recipes). The pine nuts sound delicious! I hope you enjoy!
Wonderful!! There are no Macaroni Grills near us, and it’s my favorite place. I was SO excited to find your recipe. I’m making this today. Wish me luck!!
i got your photo and your dish looks yummy! My husband asked me to let you know he is coming for dinner. LOL. I am so glad it worked so well for you. Enjoy!
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 good 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!