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Name: Tortellini Vegetable Filling
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 ts Fresh rosemary leaves; -OR-; 1 c milk; 1 Egg; 2 md Onions; roughly diced; 2 tb olive oil; 1/2 ts Salt; or as desired; 6 tb Flour; 1/2 ts Ground white pepper; 2 c Cooked spinach; chopped; 4 c Assorted vegetables; 1/2 ts -Dried rosemary

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INGREDIENTS

1 ts Fresh rosemary leaves; -OR-
1 c milk
1 Egg
2 md Onions; roughly diced
2 tb olive oil
1/2 ts Salt; or as desired
6 tb Flour
1/2 ts Ground white pepper
2 c Cooked spinach; chopped
4 c Assorted vegetables
1/2 ts -Dried rosemary

Servings

INSTRUCTIONS

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.

NOTES

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Tortellini Vegetable Filling

1 ts Fresh rosemary leaves; -OR-
1 c milk
1 Egg
2 md Onions; roughly diced
2 tb olive oil
1/2 ts Salt; or as desired
6 tb Flour
1/2 ts Ground white pepper
2 c Cooked spinach; chopped
4 c Assorted vegetables
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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Nutrition

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Serving Size: 1 Serving (735g)
Recipe Makes: 1 Servings

Calories: 728
Calories from Fat: 148 (20%)

Amt Per Serving		% DV

	Total Fat 16.4g	22 %
	Saturated Fat 3.9g	19 %
	Monounsaturated Fat 7.4g
	Polyunsanturated Fat 3g
Cholesterol 216.4mg		67 %
Sodium 359.5mg		12 %
Potassium 1406.8mg		37 %
Total Carbohydrate 122.4g		36 %
	Dietary Fiber 24.2g	97 %
	Sugars, other 98.1g
Protein 32.9g		47 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 728

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