Vegetable Filling Needed for Tortellini

[Shel_B]

I need a vegetable filling, maybe something like spinach or kale, or some other vegetable filling, that's light on cheese (even no cheese may work) as the tortellini will be served in a Parmesan broth.  Cheese in the tortellini and a Reggiano-infused broth might be a little too much.  Any suggestions?

[ChrisZ]

Pumpkin (or butternut squash) blended with an amaretti biscuit.

[jmacnaughtan]

A mushroom and sage duxelle would work nicely.

 

Or a tomato fondue.

 

Or maybe caramelized onions.

 

It's a shame it has to be vegetable, a pork stuffing could be excellent.

Edited November 25, 2014 by jmacnaughtan (log)

[Franci]

It's a shame it has to be vegetable, a pork stuffing could be excellent.

I am with you completely. I would call them raviolini rather than tortellini, sorry to be the usual pedantic Italian. All the vegetables tortelli (not tortellini) I know are served "asciutti", not in stock.

That said, I would rather make a minestra nel sachetto (adding maybe some spinach to the mix) or a minestra imperiale or some passatelli.

If making ravioli in brodo, having no choice, I would rather make a mix of wild herbs or maybe a cheese filling but would not be something I would like to eat myself.

If it's a velouté rather than a clear stock I could see some vegetable tortelli with no problem.

Edited November 25, 2014 by Franci (log)

[gfweb]

The filling needs to be assertive to stand up to a parm broth.  I too would lean toward meat, but that isn't the request,

 

I think I'd do stewed kale or broccoli rabe with a little garlic and salt. The slight bitterness would be nice.

Edited November 25, 2014 by gfweb (log)

[suzilightning]

porcini or wild mushroom duxelle with spinach?  This is very close to the maultaschen filling I make.  I also like sage or maybe a (very restrained) chop of tarragon.