Tortellini Cheese Filling
Yield
6 cups fillingPrep
20 minCook
5 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 2 | medium |
onions
roughly chopped |
|
| 2 | tablespoons |
garlic
minced |
|
| 1 | teaspoon |
salt
or as desired |
|
| ½ | teaspoon |
white pepper
ground |
|
| ¼ | teaspoon |
mace
|
|
| 1 | tablespoon |
thyme
fresh, chopped |
*
|
| 1 | pound |
cottage cheese
|
|
| 1 | pound |
ricotta cheese
|
|
| 1 | pound |
mozzarella cheese
grated |
|
| 6 | large |
eggs
lightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 2 | medium |
onions
roughly chopped |
|
| 3E+1 | ml |
garlic
minced |
|
| 5 | ml |
salt
or as desired |
|
| 2.5 | ml |
white pepper
ground |
|
| 1.3 | ml |
mace
|
|
| 15 | ml |
thyme
fresh, chopped |
*
|
| 453.6 | g |
cottage cheese
|
|
| 453.6 | g |
ricotta cheese
|
|
| 453.6 | g |
mozzarella cheese
grated |
|
| 6 | large |
eggs
lightly beaten |
|
Directions
Heat oil over medium heat in a small pot, add the onions and garlic and cook, stirring, 5 minutes.
Scrape mixture into a large bowl and add the salt, pepper, mace, thyme and three cheeses.
Mix well, add the eggs and mix to incorporate.
Stuffing can be stored, covered, in the refrigerator for up to 5 days.
To freeze, place 1-cup amounts of stuffing in air-tight freezer bags or containers, label and place in freezer for up to 3 months.
