Tortellini Vegetable Filling

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Tortellini Vegetable Filling

 

4 cups assorted vegetables, cooked or uncooked, fresh or frozen such as

artichoke hearts, asparagus, eggplant, mushrooms, broccoli or cauliflower

2 cups cooked spinach, chopped 2 tablespoons olive oil 2 medium onions, roughly

diced 6 tablespoons flour 1 cup milk 1 egg 1/2 teaspoon salt or as desired 1/2

teaspoon ground white pepper 1 teaspoon fresh rosemary leaves or 1/2 teaspoon

dried rosemary

 

Roughly chop them into 1/4-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.

 

 

 

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