If you are like me, you probably have only boiled your tortellini and then served it with a sauce. Since getting my blackstone griddle I have been doing so much research on different things that I can make on it. One thing that really stood out to me was the idea of grilling up some stuffed pasta on it. The texture is completely different in that you get the soft center still but a crispy outer layer. It turned out so much better than I was expecting it to. Grilled Tortellini is a must try!
I added in some mushrooms and spinach because I just love both so much, I try to include them whenever I can. I think you could do a zucchini or asparagus with this too. You could also do some broccolini or kale. My husband asked if I could have used ravioli and I’m not sure that it would work quite as well, only because I would worry that the ravioli might rip, as they are much thinner.
Since I served this as a side dish, I used a three cheese tortellini. If you wanted to serve this as the main dish, you could keep it meatless with the cheese or you could use a meat filled tortellini. My tortellini had been previously frozen (by me), so I did let it thaw a little bit (about 45 minutes) before I put it on the griddle. It still cooked all the way through, no cold centers.
Like I have said before, I do not do paid posts for Blackstone griddles (though I wouldn’t say no if they asked me 😉)- I just really love mine and want to use it as much as I can. I love it because I can prepare the entire meal for our family of 6 on one surface. Like I did when I made the Grilled Tortellini – I also cooked up some fresh from the farm ribeyes.
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Now Let’s Get Cookin’!
- 40 oz Cheese Tortellini slightly thawed if frozen
- 8 oz Baby Bella Mushrooms sliced
- 2 cups Fresh Spinach
- 6 Garlic Cloves minced
- ¼ cup Oil
- 1 tsp Red Pepper Flakes
- 1 tsp Onion Powder
- Preheat griddle top or grill (use a grill basket) to medium-high heat.
- Combine all of the ingredients into a large bowl. Toss to coat evenly.
- Pour contents of bowl on to hot griddle (or into grill basket). Spread out as much as you can and cover close lid. Let cook for 8 minutes then open lid and stir and flip tortellini mixture around. Close lid and cook another 8 minutes.
- Remove from griddle (or grill) and serve right away.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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