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How To make Tortellini Vegetable Filling
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
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.
How To make Tortellini Vegetable Filling's Videos
Italian Chicken Tortellini Skillet -- one pan! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢1 tablespoon canola or olive oil
▢1 lb boneless skinless chicken breasts (about 2) cut into ½ pieces
▢1 tablespoon minced garlic
▢1 teaspoon dried basil
▢1 teaspoon dried oregano
▢1 teaspoon salt
▢½ teaspoon dried thyme
▢⅛ teaspoon red chili flakes (more if you like the heat)
▢14 oz canned diced tomatoes (with liquid) 398 ml
▢1 cup chopped fresh spinach
▢½ cup roasted red peppers (store bought) chopped
▢½ cup cream (any kind – or milk)
▢½ cup chicken broth
▢2 teaspoons corn starch
▢3 cups frozen cheese tortellini (350 grams)
▢1 cup shredded mozzarella
▢2 tablespoons shredded Parmesan cheese
Instructions
In a large skillet, heat oil over medium high heat. Add chicken and cook until no longer pink, stirring as needed, about 3-4 minutes.
Add garlic, basil, oregano, salt, thyme, and chili flakes and and cook 1 minute.
Add tomatoes, roasted red peppers, and cream. Whisk together the corn starch and broth and stir into the pan as well.
Add the tortellini and bring to a simmer over medium high heat. Reduce heat to medium low, cover and cook until tender (about 3-4 minutes).
Stir in spinach and cheeses and serve.
Easy Crab Tortellini - Crab-Stuffed Pasta - Food Wishes
Ready-to-use won ton wrappers are one of my all-time favorite “cheater” grocery store items. All you need to do is mix up some filling, and you’re ready to fill, fold, and cook. In fact, the hardest part of the operation may be deciding what to call your cleverly covered creations. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about these Easy Crab Tortellini, follow this link:
You can also find more of Chef John’s content on Allrecipes:
20 mins Creamy Triple Cheese Tortellini | Chicken, Spinach and Alfredo Sauce |By foodstalgia_usa
Easy, creamy pasta dinner ready in 20mins! easy and quick alfredo sauce and delicious al dente tortellini.
Ingredients:
triple cheese tortellini pack 1 (9Oz)
butter 2 tbsp
flour 2 tbsp
garlic grated 2 cloves
chicken broth 1 1/2 cups
lemon juice 1 1/2 tbsp
heavy whipping cream 3/4 cup
baby spinach handful
seasoning ;
salt 1 tsp
pepper 1/3 tsp
cayenne 1/4 tsp
dried thyme and oregano 1/4 tsp each
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#creamytortellini #triplecheesetortellini #alfredopasta #whitepasta #creamypasta #creamytortellini #alfredotortellini #easyrecipe #easydinner #quickdinner #alfredosauce
HOMEMADE VEGAN CHEESE TORTELLINI [MADE BY HAND + NO EQUIPMENT] | PLANTIFULLY BASED
Hi my friends! Today we are making homemade vegan tortellini. So exciting and so delicious. Just like any other homemade pasta they do require a bit of time and love, so be sure to account for that before you start this process.
RECIPE BLOG POST:
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If you create any of my recipes tag me on Instagram or use #plantifullybased so I can find it!
INGREDIENTS
Fresh Pasta Dough
3 cups all purpose flour
1-1/2 cups warm water
1/4 tsp salt
1/4 tsp turmeric (optional for color)
1 tbsp olive oil
Filling
10-12 oz firm or extra firm tofu, crumbled
1/3 cup non-dairy milk
1/2 tsp salt1
tbsp nutritional yeast
1/2 cup vegan mozzarella, shredded very small
Sauce (this is enough for half the tortellini, double it for the full recipe)1 tbsp olive oil
2 tbsp water
1 tbsp vegan butter
Sprinkle of vegan parmesan
1/4 tsp garlic powder
Handful baby spinach
MUSIC
from epidemic sound
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*There may be affiliate links by using an affiliate link I receive a small commission at no expense to you which helps to support this channel.
SECRET CREAMMMMY VEGGIE FILLED PASTA SAUCE!!! shhh. They’ll never know ???????? RECIPE ⬇️ #Shorts
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Drink One ☕ At 9pm To Burn Belly Fat All Night ????
What if there was a simple and enjoyable trick you could do every night before bed that sets you up to shrink your belly, while you sleep?
Would you be willing to give it a try? Of course, right?
I mean… Every night your body is going to be naturally melting away belly fat while you rest.
Discover the simple (and delicious) trick below:
=
The reason why this works so fast to burn your belly fat is because of new “sleep science” linked to your fat-burning metabolism.
{ Now we know it’s because there’s a little molecule that your body releases every night that causes you to store more belly fat overnight.
Unless you are starving yourself all the time, scientists have discovered there’s no way to permanently flatten your belly unless you can reverse this nighttime “belly fat molecule.” Thankfully there’s an new after dinner drink that shuts down the belly fat molecule so you can melt fat all night long instead of packing on more belly fat while you sleep.}
= Try the after dinner drink that reverses “the belly fat molecule”
Try it tonight .
Tortellini Recipe in 60 Seconds
Tortellini Recipe
#shorts #cook #food #thepastaqueen #tortellini