I love this dish as a casual meal with just my family and it’s especially fantastic as a make-ahead dinner party entree. It’s deceptively simple, too, and requires little more than putting beef in a pot, roasting some squash, and boiling frozen tortellini. Well, a little more than that, but not much, I promise.
The flavors of the three layers are all quite different but you get a bit of sweet, a bit of savory, and a bit of salty and they all come together in just the right balance. It may seem like an odd pairing, but you’ll have to trust me. It’s really, really good. My husband and little girls all gobbled it up last week when we had it for dinner.
My favorite tortellini to use are Rising Moon Port & Porcini Mushroom, which I get frozen at Whole Foods. I like them to be soft for this dish so usually boil them a few minutes longer than suggested.
If you decide to make this for guests, you can make the squash puree and braise the beef a day ahead, refrigerate them, then have them gently warming in separate pots on the stove about 30 minutes prior to serving. All you’ll have to do before plating is boil the tortellini. Sounds pretty easy, right?
Porcini Mushroom Tortellini with Braised Beef and Butternut Puree
Ingredients – serves 4