Tortellini Vegetable Filling
Yield
servingsPrep
10 minCook
15 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
vegetables
assorted, cooked or uncooked, fresh or frozen |
|
| 2 | cups |
spinach
|
|
| 2 | tablespoons |
olive oil
|
|
| 2 | medium |
onions
roughly diced |
|
| 6 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
milk
|
|
| 1 | each |
eggs
|
|
| ½ | teaspoon |
salt
or as desired |
|
| ½ | teaspoon |
white pepper
ground |
|
| 1 | teaspoon |
rosemary leaves
or 1/2 teaspoon dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
vegetables
assorted, cooked or uncooked, fresh or frozen |
|
| 473 | ml |
spinach
|
|
| 3E+1 | ml |
olive oil
|
|
| 2 | medium |
onions
roughly diced |
|
| 9E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
|
|
| 1 | each |
eggs
|
|
| 2.5 | ml |
salt
or as desired |
|
| 2.5 | ml |
white pepper
ground |
|
| 5 | ml |
rosemary leaves
or 1/2 teaspoon dried |
|
Directions
DEFROST VEGETABLES, if necessary.
Roughly chop them into ¼ inch pieces and set aside on a plate.
Heat the oil in a large skillet over medium heat, add the onion and cook, stirring, for 5 minutes.
Decrease heat to low and add the vegetables.
If using uncooked ones, cover and cook for 10 minutes.
If using cooked ones, cook uncovered for 5 minutes.
Stir in the flour and add the milk.
Cook, stirring, another 2 minutes or until mixture thickens.
Add the salt and pepper.
Remove the skillet from the heat, add the egg, salt, pepper and rosemary and scrape the mixture into a bowl to cool.
Stuffing can be stored, covered, in the refrigerator for up to 7 days.
To freeze, place 1-cup amounts of stuffing in airtight freezer bags or containers, label and place in freezer for up to 3 months.
