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Butternut Tortellacci recipe served on a plate, by Pekin the Chef

Aug 04 2026

Restaurants›Romano's Macaroni Grill›Butternut Tortellacci Recipe

Butternut Tortellacci Recipe

Name: Romano's Macaroni Grills Butternut Tortellacci Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups All-purpose flour; 3 large Eggs; 1 tbs Olive oil; 0.5 tsp Salt; 1 medium Butternut squash; 0.5 cups Ricotta cheese; 0.5 cups Mascarpone cheese; 0.5 cups Parmesan cheese; 0.5 cups Asiago cheese; 0.5 tsp Salt; 0.25 tsp Pepper; 0.25 tsp Nutmeg; 2 tbs Butter; 1 cup Heavy cream; 0.5 cups Asiago cheese; 0.25 tsp Salt; 0.25 tsp Pepper; 4 slices Prosciutto; 0.25 cups Parmesan cheese; 6 leaves Fresh sage leaves

Inspired by Romano's Macaroni Grill

Time2h

Serves4

tortellacci stuffed with four-cheese blend, asiago cream, butternut squash, prosciutto, parmesan

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Ingredients

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Pasta Dough

2 cups 00 bread flour

3 large Eggs

1 tbs olive oil

1/2 tsp Celtic sea salt

Filling

1 medium Butternut squash

1/2 cups Ricotta cheese

1/2 cups Mascarpone cheese

1/2 cups Parmesan cheese

1/2 cups Asiago cheese

1/2 tsp Celtic sea salt

1/4 tsp white, green, and black pepper

1/4 tsp Nutmeg

Asiago Cream Sauce

2 tbs Butter

1 cup Heavy cream

1/2 cups Asiago cheese

1/4 tsp Celtic sea salt

1/4 tsp white, green, and black pepper

Garnish

4 slices Prosciutto

1/4 cups Parmesan cheese

6 leaves Fresh sage leaves

Method

Pasta Dough

Make the Dough

In a large bowl, combine the all-purpose flour and salt. Create a well in the center, crack in the eggs and add the olive oil. Using a fork, beat the eggs and gradually incorporate the flour from the edges until a rough dough forms.

Knead the Dough

Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Filling

Prepare the Butternut Squash

Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and place it cut side down on a baking sheet. Roast for 30-40 minutes until tender. Once cooled, scoop out the flesh and mash it.

Mix the Filling

In a bowl, combine the mashed butternut squash, ricotta, mascarpone, parmesan, asiago, salt, pepper, and nutmeg. Mix until smooth and well combined.

Asiago Cream Sauce

Make the Cream Sauce

In a saucepan, melt the butter over medium heat. Add the heavy cream and bring to a simmer. Stir in the asiago cheese, salt, and pepper. Continue to cook until the cheese is melted and the sauce is smooth. Reduce heat to low to keep warm.

Assembly

Roll Out the Dough

After the dough has rested, roll it out into thin sheets using a pasta machine or a rolling pin. Cut into squares, approximately 3 inches by 3 inches.

Fill the Tortellacci

Place a small spoonful of the filling in the center of each square. Fold the pasta over to form a triangle and pinch the edges to seal. Then, bring the two corners of the triangle together and pinch to create the tortellacci shape.

Cook the Tortellacci

Bring a large pot of salted water to a boil. Cook the tortellacci in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

Serving

Serve

Plate the tortellacci and drizzle with the asiago cream sauce. Top with crispy prosciutto, freshly grated parmesan, and sage leaves.