Pomodoro Tortellacci recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Romano's Macaroni Grill›Pomodoro Tortellacci Recipe

Pomodoro Tortellacci Recipe

Inspired by Romano's Macaroni Grill
Time1h 15m
Serves4

tortellacci stuffed with four-cheese blend, imported pomodorina sauce, charred tomatoes

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Ingredients

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Tortellacci Dough

Cheese Filling

Pomodorina Sauce

Charred Tomatoes

Method

Tortellacci Dough

  1. 1

    Prepare the Dough

    In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms.

  2. 2

    Knead the Dough

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

Cheese Filling

  1. 3

    Mix the Cheese Filling

    In a bowl, combine ricotta, mozzarella, Parmesan, Gorgonzola, and black pepper. Mix until well blended. Set aside.

Pomodorina Sauce

  1. 4

    Cook the Sauce

    In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add canned San Marzano tomatoes, salt, and sugar. Simmer for 20 minutes, stirring occasionally.

  2. 5

    Finish the Sauce

    Stir in fresh basil and adjust seasoning with more salt if necessary. Keep warm while preparing tortellacci.

Charred Tomatoes

  1. 6

    Char the Tomatoes

    In a skillet, heat olive oil over medium-high heat. Add cherry tomatoes and sprinkle with salt. Cook, stirring occasionally, until the tomatoes are blistered and charred, about 5-7 minutes. Set aside.

Assemble and Cook Tortellacci

  1. 7

    Roll Out the Dough

    Divide the dough into quarters. Roll out each piece into thin sheets using a pasta machine or rolling pin.

  2. 8

    Fill and Shape the Tortellacci

    Cut the sheets into squares (3x3 inches). Place a small spoonful of cheese filling in the center of each square. Fold the square into a triangle, sealing the edges tightly. Bring the two corners of the triangle together and pinch to form a tortellacci.

  3. 9

    Cook the Tortellacci

    In a large pot of boiling salted water, gently add tortellacci. Cook for 4-5 minutes until they float to the surface. Remove with a slotted spoon.

  4. 10

    Serve

    Plate the tortellacci, spoon the pomodorina sauce over the top, and garnish with charred tomatoes. Enjoy!

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