Tortellini on the Blackstone

Okay, so I was looking for something new and exciting to make on my Blackstone, and then it hit me: tortellini! I mean, who doesn't love a good tortellini dish? But cooking it on the griddle? That sounded like a challenge, and let me tell you, it turned out to be an absolute game-changer for dinner. If you've got a Blackstone griddle, you HAVE to try this. It's ridiculously easy, super fast, and the flavor? Chef's kiss! You get those perfectly tender pasta pockets with a slightly crispy exterior that boiling just can't achieve. Here’s how I do it, and trust me, your family will be asking for seconds (or thirds!). This recipe is perfect for busy weeknights when you want something satisfying without a lot of fuss. What You'll Need: 1 package (about 19-20 oz) fresh or frozen tortellini (I usually go for cheese or spinach & ricotta, but any kind works great!) 1-2 tbsp olive oil or avocado oil 1/2 cup chicken or vegetable broth (this is my secret for perfect texture!) Your favorite pasta sauce (marinara, pesto, alfredo – whatever you fancy! About 1-1.5 cups) Optional add-ins: 1 cup cooked sausage (crumbled), 1/2 cup diced bell peppers, 1/4 cup chopped onions, a handful of fresh spinach, or a cup of halved cherry tomatoes Grated Parmesan cheese for serving Fresh basil for garnish (optional) My Super Simple Blackstone Tortellini Method: Prep Your Blackstone: First things first, get your Blackstone griddle nice and hot. I usually set mine to medium-high heat. Add a tablespoon of olive oil and let it shimmer across the cooking surface. You want a good, even heat for optimal cooking. Cook the Tortellini: Here’s the magic! Instead of boiling, you're going to cook the tortellini right on the griddle. Spread your tortellini in a single layer on the oiled Blackstone. If you’re using frozen, no need to thaw! Just put them straight on. Let them cook undisturbed for about 3-4 minutes, allowing them to get a little golden brown and slightly crispy on one side. Add a Little Steam (My Secret Trick!): After that initial crisping, pour about 1/2 cup of broth over the tortellini. Immediately cover with a dome lid (if you have one) or a large pot lid. This steams them perfectly, ensuring they cook through and become tender without drying out. Let it steam for about 5-7 minutes, or until the tortellini are tender to the bite. Stir in Your Extras: Once the tortellini is tender, remove the lid. Now’s the time to add any pre-cooked meats like sausage or veggies you want to warm up or cook until tender-crisp. Toss everything together on the griddle, mixing well. Sauce It Up!: Pour your favorite pasta sauce directly onto the tortellini and other ingredients. Mix well to coat everything evenly. Let it heat through for another 2-3 minutes, until the sauce is bubbly and hot. This infuses all the flavors together beautifully. Serve It Hot: Transfer your delicious Blackstone tortellini to plates. Top with plenty of grated Parmesan cheese and a sprinkle of fresh basil if you have it. Seriously, it's that easy! Why This Works So Well on the Blackstone: The Blackstone griddle gives the tortellini a fantastic texture that you just can't get from traditional boiling. You get those lovely slightly crispy edges, while the inside remains perfectly tender. Plus, it's a one-pan (well, one-griddle) meal, which means significantly less cleanup! I've found that using the broth to steam really helps to cook them evenly and infuse extra flavor, making every bite incredibly satisfying. Variations I've Loved: Spicy Sausage Delight: Add some cooked spicy Italian sausage for an extra kick and heartiness. Veggie Loaded: Sauté bell peppers, onions, mushrooms, and cherry tomatoes on the Blackstone before adding the tortellini. It adds a wonderful freshness and crunch. Creamy Dreamy: Finish with a splash of heavy cream or a dollop of cream cheese mixed into your marinara for a richer, creamier sauce. Pesto Perfection: Skip the red sauce and toss the cooked tortellini with fresh pesto at the very end. Delicious and vibrant! Give this a try on your Blackstone, and prepare to be amazed at how quickly and deliciously you can get dinner on the table. It’s become a regular in my weeknight rotation because it's so simple, yet so incredibly satisfying!