Blackstone Tortellini Recipe

Cooking tortellini on a Blackstone griddle brings a unique twist to this classic pasta dish. The high heat of the griddle gives the tortellini a lightly crispy exterior while locking in its cheesy filling. Tossed with fresh vegetables and a creamy sauce, this recipe is a showstopper for weeknight dinners or casual gatherings.

Equipment:

• Blackstone griddle
• Large mixing bowl
• Tongs or spatula
• Ladle for sauce

Ingredients:

For the Tortellini:

• 1 lb cheese tortellini (fresh or refrigerated)
• 2 tablespoons olive oil
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, diced
• 1/2 cup red bell pepper, diced
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

For the Sauce:

• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons butter

For Garnish:

• Fresh basil leaves, chopped
• Extra Parmesan cheese

Instructions:

1. Pre-Cook the Tortellini:
   Bring a pot of salted water to a boil and cook the tortellini according to package instructions. Drain and toss with 1 tablespoon of olive oil to prevent sticking.
2. Heat the Blackstone Griddle:
   Preheat the griddle to medium-high heat. Once hot, add the remaining tablespoon of olive oil.
3. Sear the Tortellini:
   Spread the tortellini on the griddle in a single layer. Sear for 2-3 minutes per side until golden and slightly crispy. Remove from the griddle and set aside.
4. Cook the Vegetables:
   Add the cherry tomatoes, zucchini, and bell pepper to the griddle. Sprinkle with garlic powder, salt, and pepper. Sauté for 3-4 minutes until tender.
5. Make the Sauce:
   Push the vegetables to one side of the griddle and add the butter to the other side. Once melted, pour in the heavy cream and sprinkle in the Parmesan cheese, Italian seasoning, and red pepper flakes. Stir until the sauce thickens slightly, about 2 minutes.
6. Combine:
   Return the tortellini to the griddle and toss everything together—vegetables, tortellini, and sauce—until well-coated and heated through.
7. Serve:
   Transfer the tortellini mixture to a serving platter. Garnish with fresh basil and extra Parmesan cheese.

Presentation Ideas:

• Serve directly from the griddle onto individual plates for a rustic dining experience.
• Pair with garlic bread and a crisp green salad for a complete meal.

Tips:

• Use refrigerated tortellini for the best texture on the griddle.
• Customize with additional vegetables like spinach, mushrooms, or asparagus.
• For a lighter sauce, swap the heavy cream with half-and-half or milk.

This Blackstone tortellini recipe is a game-changer, offering a blend of crispy, creamy, and fresh flavors that everyone will love. Easy to prepare and endlessly versatile, it’s a dish you’ll keep coming back to. Fire up your Blackstone and give it a try tonight!

Blackstone Tortellini Recipe

This Blackstone tortellini recipe combines deliciously seared tortellini with vibrant veggies and a creamy, cheesy sauce, all cooked on your Blackstone griddle. A quick, easy, and flavorful meal!

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Equipment

• Blackstone griddle
• Large mixing bowl
• Tongs or spatula
• Ladle for sauce

Ingredients

  

• For the Tortellini:
• 1 lb cheese tortellini fresh or refrigerated
• 2 tablespoons olive oil
• 1 cup cherry tomatoes halved
• 1 cup zucchini diced
• 1/2 cup red bell pepper diced
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• For the Sauce:
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes optional
• 2 tablespoons butter
• For Garnish:
• Fresh basil leaves chopped
• Extra Parmesan cheese

Instructions

 

• Pre-Cook the Tortellini:
• Bring a pot of salted water to a boil and cook the tortellini according to package instructions. Drain and toss with 1 tablespoon of olive oil to prevent sticking.
• Heat the Blackstone Griddle:
• Preheat the griddle to medium-high heat. Once hot, add the remaining tablespoon of olive oil.
• Sear the Tortellini:
• Spread the tortellini on the griddle in a single layer. Sear for 2-3 minutes per side until golden and slightly crispy. Remove from the griddle and set aside.
• Cook the Vegetables:
• Add the cherry tomatoes, zucchini, and bell pepper to the griddle. Sprinkle with garlic powder, salt, and pepper. Sauté for 3-4 minutes until tender.
• Make the Sauce:
• Push the vegetables to one side of the griddle and add the butter to the other side. Once melted, pour in the heavy cream and sprinkle in the Parmesan cheese, Italian seasoning, and red pepper flakes. Stir until the sauce thickens slightly, about 2 minutes.
• Combine:
• Return the tortellini to the griddle and toss everything together—vegetables, tortellini, and sauce—until well-coated and heated through.
• Serve:
• Transfer the tortellini mixture to a serving platter. Garnish with fresh basil and extra Parmesan cheese.