Tortellini Vegetable Filling
Submitted by donu2
Versatile vegetable tortellini filling with spinach, rosemary, and a creamy flour-milk binder. Use fresh or frozen veggies and freeze portioned filling for up to 3 months.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
25 minThis filling is the vegetarian answer to classic meat-stuffed tortellini, and it’s endlessly adaptable.
Four cups of whatever vegetables you have on hand (broccoli, eggplant, peppers, you name it) get sautéed with onion, then bound together with a quick flour-and-milk mixture that thickens into a paste sturdy enough to hold its shape inside pasta.
Spinach adds colour and an earthy undertone, while rosemary gives the whole thing a woodsy, aromatic lift.
The beauty here is flexibility. Use fresh vegetables, frozen, cooked, or raw. The recipe adjusts cooking times to handle all of them.
Make a big batch on the weekend and freeze it in 1-cup portions. You’ll have homemade tortellini filling on standby for months.
Pro Tips
- Chop vegetables to a uniform ¼-inch so the filling has a consistent texture and doesn’t tear the pasta.
- Squeeze excess water from thawed frozen vegetables and cooked spinach before adding them. Wet filling leads to soggy tortellini.
- Let the filling cool completely before stuffing pasta. Warm filling is harder to handle and can make the dough sticky.
- The flour-milk binder should be thick enough to hold a spoon upright. If it’s loose, cook it another minute.
Ingredients
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.
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