Tortellini vegetable filling

 
                        TORTELLINI VEGETABLE FILLING
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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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