Tortellini cheese filling

Yield: 1 servings

Measure Ingredient
¼ cup Olive oil
2 mediums Onions; roughly chopped
2 tablespoons Minced garlic
1 teaspoon Salt; or as desired
½ teaspoon Ground white pepper
¼ teaspoon Mace
1 tablespoon Chopped fresh thyme leaves
1 pounds Cottage cheese
1 pounds Hoop, pot or ricotta cheese
1 pounds Mozzarella cheese, grated or shredded
6 Eggs; lightly beaten

HEAT OIL OVER MEDIUM HEAT in a small pot, add the onions and garlic and cook, stirring, 5 minutes. Scrape mixture into a large bowl and add the salt, pepper, mace, thyme and three cheeses. Mix well, add the eggs and mix to incorporate. Stuffing can be stored, covered, in the refrigerator for up to 5 days. To freeze, place 1-cup amounts of stuffing in air-tight freezer bags or containers, label and place in freezer for up to 3 months.

Makes 6 Cups Filling

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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