Tortellini Vegetable Filling

Recipe Ingredients

4 cups	948ml	Assorted vegetables
		- cooked or uncooked
		- fresh or frozen
		- such as: artichoke hearts- asparagus eggplant- mushrooms broccoli
		- or cauliflower
2 cups	292g / 10oz	Cooked spinach - chopped
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Onions - roughly diced (medium)
6 tablespoons	90ml	Flour
1 cup	237ml	Milk
1		Egg
1/2 teaspoon	2.5ml	Salt - or as desired
1/2 teaspoon	2.5ml	Ground white pepper
1 teaspoon	5ml	Fresh rosemary leaves - -or-
1/2 teaspoon	2.5ml	- dried rosemary

Recipe Instructions

Servings: 1 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. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Source:
San Jose Mercury News, Jan 17, 1996

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