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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
SECRET CREAMMMMY VEGGIE FILLED PASTA SAUCE!!! shhh. They’ll never know ???????? RECIPE ⬇️ #Shorts
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Perfect Homemade Tortellini (2 Ways)
Making homemade pasta should be easy. Although I mean that with honesty, I never said that it would take less than 5 minutes.
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Full Recipe:
Ingredients Needed:
Pasta-
- 2 cups (300g) all purpose flour
- 2 whole eggs
- 3 egg yolks
Tortellini Soup:
- Filtered water
- 1 whole chicken
- soup bones
- 3lbs boneless chuck roast, cut into cubes and BROWNED!
- 3 carrots
- 1 onion
- 2 stalks celery
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1/4 bunh italian parsley
- 1 parmigiano reggiano rind
Filling:
- 1/2 lb pork loin, diced into small cubes
- 1/2 lb mortadella
- 1/3lb prosciutto
- 100g parmigiano, grated
- 2 eggs
- 1 tbsp butter
- 1 tablespoon veg oil
- fresh grated nutmeg
- salt and pepper to taste
Tortellini with Sauce:
Filling:
- 1/2 lb cremini mushrooms
- 1/2 lb maitake or oyster mushrooms
- 3 tablespoons butter
- 4 cloves garlic
- 1 shallot
- 3 sage leaves finely chopped
- 1 cup grated parmigiano
Sauce:
- 1/2 cup butter
- 1 cup heavy cream
- 1/3 cup milk
- 5 cloves garlic, minced
- 1/4 teaspoon fresh ground nutmeg
- 1 cup pecorino cheese, Grated
- 1 cup parmigiano reggiano, grated
Assembly:
- FRIED SAGE TOPPING
- shaved parmigiano
- fresh cracked black pepp
How to make Tortellini from scratch without pasta machine | Italian recipe
Watch this video if you want to know how to make tortellini from scratch. I am explaining step by step how you make Tortellini without using a pasta machine. This easy recipe includes a dough recipe, a filling made of mushrooms and mascarpone and parmesan cheese.
⫸ INGREDIENTS (2 portions)
● FLOUR (all purpose) 1 1/4 cups | 200 grams | 7 oz
● EGGS 2
● OLIVE OIL 1/2 teaspoon
● SALT 1/4 teaspoon
● MUSHROOMS 250 grams | 9 oz
● MASCARPONE 3 tablespoons
● PARMESAN CHEESE 2 tablespoons
● SALT & PEPPER to taste
⫸ CHAPTERS
0:00 Ingredients
0:10 Dough recipe
0:52 Filling
2:02 Dough stretching
3:30 Folding technique
4:41 Boiling tortellini
In case you're not convinced by this technique and you wanna buy a pasta machine
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Hope your day is as good as your food. Enjoy watching this video!
See you next week.
xx Annely
Tortellini Recipe in 60 Seconds
Tortellini Recipe
#shorts #cook #food #thepastaqueen #tortellini
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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So satisfying tortellini soup! #shorts
Tortellini Soup! Sausage tortellini soup is a comfort food in a bowl! It’s loaded with fresh veggies, hearty Italian chicken sausage, tortellini, and in a rich tomato broth. A quick and cozy dinner you'll love.
FULL RECIPE ????
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INGREDIENTS:
???? 2 tablespoons extra virgin olive oil
???? 1 yellow onion, chopped
???? 2 large carrots, peeled and sliced into thin rounds
???? 3 garlic cloves, chopped
???? 1 pound Italian chicken sausage, mild or hot, casings removed
???? 1 15-ounce can tomato sauce
???? 4 cups low-sodium vegetable or chicken broth
???? 2 teaspoons Italian seasoning
???? 9 ounces cheese tortellini
???? 3 cups packed fresh baby kale leaves or chopped kale
???? 1 tablespoon all-purpose flour
???? ½ cup whole milk at room temperature
???? Grated Parmesan cheese, to taste (optional)
???? Red pepper flakes, to taste (optional)
#tortellinisoup #tortellini #soup #souprecipe #soupseason #easyrecipe #easydinner #onepotmeal #easysoup #easysouprecipes #dinnerrecipe #comfortfood #quickrecipe #quickdinner