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Tortellini Vegetable Filling

4 cups of Assorted vegetables, cooked or uncooked, fresh or frozen, Such as: Artichoke hearts, Asparagus, Eggplant, Mushrooms, Broccoli or Cauliflower
2 cups of Cooked spinach, chopped
2 tablespoons of Olive oil
2 medium Onions, roughly diced
6 tablespoons of flour
1 cup of milk
1 Egg
1/2 teaspoon of salt, or as desired
1/2 teaspoon of ground white pepper
1 teaspoon of fresh rosemary leaves or 1/2 teaspoon of dried rosemary

Servings: Defrost vegetables, if frozen. 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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