• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Tortellini Vegetable Filling

  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • 4 c Assorted vegetables
  • - cooked or uncooked,
  • - fresh or frozen,
  • - Such as: Artichoke hearts,
  • - Asparagus, Eggplant,
  • - Mushrooms, Broccoli
  • - or Cauliflower
  • 2 c Cooked spinach; chopped
  • 2 tb Olive oil
  • 2 md Onions; roughly diced
  • 6 tb Flour
  • 1 c Milk
  • 1 Egg
  • 1/2 ts Salt; or as desired
  • 1/2 ts Ground white pepper
  • 1 ts Fresh rosemary leaves; -OR-
  • 1/2 ts -Dried rosemary


DEFROST VEGETABLES, if necessary. 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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