TORTELLINI VEGETABLE FILLING

17.08.2008 | Author: Cook | Posted in Asparagus
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TORTELLINI VEGETABLE FILLING


Servings: 1
Ingredients: 

  • 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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