When the griddle is ready, measure 1 Tbsp of bacon grease or butter onto the griddle.
Place tortellini on the griddle on a single layer. If you have more tortellini than space, do this in multiple batches.
Stir the tortellini around in the fat until all the pieces are partially coated. Add more fat if needed.
Let the tortellini sit and cook, undisturbed for about 5 minutes. Turn one tortellini over to see if it’s ready. You want a dark golden brown color, but not burnt. If it’s not ready, let it cook for another 2-3 minutes. Add additional fat if the tortellini seems to not be cooking very fast.
When the tortellini is ready, flip them all over and continue to cook for another 5 minutes undisturbed, or until the pasta is dark golden brown in color. Add additional fat if necessary.
When all the tortellini has cooked on both sides, randomly flip the pasta around, letting the awkward edges cook as well. When most of the tortellini pieces are dark golden brown in color, remove to serving plates.
Drizzle each serving with olive oil and season with salt and pepper.