| Tortellini Cheese Filling
1/4 cup of Olive oil
2 medium Onions, roughly chopped
2 tablespoons of Minced garlic
1 teaspoon of salt; or as desired
1/2 teaspoon of ground white pepper
1/4 teaspoon of Mace
1 tablespoon of chopped fresh thyme leaves
1 pound of cottage cheese
1 pound of Hoop, pot or ricotta cheese
1 pound of Mozzarella cheese, grated or shredded
6 Eggs, lightly beaten |
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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
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