Tortellini Vegetable Filling
| Yield: | 1 Servings |
| Categories: | Pasta |
| 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 |
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