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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.
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Meat Tortellini with Vegetables
INGREDIENTS
5 ounces (140 grams) meat tortellini
1-inch (2.5 cm) ginger root, peeled and cut into sticks
1 carrot, sliced
1 tablespoon vegetable oil
1/2 red bell pepper, sliced
Salt
1/2 teaspoon paprika powder
1/2 teaspoon turmeric
10 olives
1 spring onion, sliced
1-ounce (30 grams) parmesan
PREPARATION
Fill a large pot of water, add salt, and bring it to a boil.
Add the meat tortellini and cook them according to the instructions on the package. Drain and set them aside.
Heat the vegetable oil in a wok.
Add the ginger, carrot, red bell pepper, and salt. Stir and cook for 2-3 minutes, then add the cooked tortellini.
Sprinkle paprika powder and turmeric.
Add the olives and spring onion.
Toss, to quickly combine the ingredients.
Divide the tortellini in two bowls, and shred some parmesan on top.
Enjoy! ????
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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.
Veggie Tortellini Soup
We love this quick and easy tortellini soup made with store-bought cheese-filled tortellini pasta, garlicky broth, and veggies. I usually buy cheese-filled pasta for this soup recipe, but you can use whatever you love. Consider spinach, sausage, chicken, and even vegan fillings. Get the full recipe and all of our tips here:
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⬇️⬇️ RECIPE INGREDIENTS ⬇️⬇️
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 medium carrots, sliced
• 2 medium zucchini, chopped
• 4 medium cloves garlic, minced, 1 heaping tablespoon
• 1 tablespoon tomato paste
• 1 ½ teaspoons Italian seasoning
• 1/4 teaspoon crushed red pepper flakes, omit if sensitive to spice
• 8 cups vegetable stock
• 8 to 10 ounce package cheese-filled tortellini
• 1 small bunch kale, thick stems removed and chopped
• Splash milk or cream, dairy or non-dairy
• Handful chopped fresh herbs like parsley or dill
• Dash fish sauce, optional
• Parmesan for serving, optional
✅ FULL RECIPE:
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Creamy Tomato Basil Tortellini
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Fine dining TORTELLINI at home | Bell Peppers 3 Ways
In this video, I am going to teach you how you can make a fine dining dish with fresh tortellini with cod filling and a variation of pepper at home. Fresh pasta is very easy to do at home, is cheap and tasty so totally recommend you try it. And this combination with peppers is just delicious. If you wanna enjoy fine dining food you don't have to spend all your money on Michelin star restaurant. You can cook fine dining dishes from home. I am going to show you fine dining plating as well so you can make your dish looks nice.
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