3 Vegetarian Tortellini Stuffings


3 Tortellini Stuffing
3 Tortellini Stuffing

As part of my vegetarian Christmas extravaganza, I cooked up 3 types of tortellini in a vegetable broth.  Each recipe here would provide plenty of filling for 300g portion of pasta, which is easily enough for 3-4 people.


You don’t need very much filling at all to make tortellini.  The good news is that it freezes very well, so you shouldn’t have any waste.  Can also be used in Ravioli or Cannelloni.  Alternatively use any extra in an alternative vegetarian lasagna!

For information on how to construct tortellini, check out this post.

Start off by making your pasta, and leave in the fridge to chill whilst you prepare your stuffing


Beetroot Filling – Ingredients

  • 2 medium Beetroot, cooked & peeled
    Beetroot stuffing
    Beetroot stuffing
  • 250ml Mascarpone Cheese
  • 75g Parmesan Cheese, grated
  • 3 tbsp Pecan nuts, chopped
  • Salt & Pepper to taste

Beetroot Filling – Method

  • Blitz the beetroot in a food processor until fine (but not a puree)
  • Add mascarpone and blitz until mixed
  • Stir in the chopped nuts and parmesan
  • Season to taste & chill until required

Butternut Squash filling – Ingredients

  • 1/2 Butternut squash, roasted

    Butternut Squash stuffing
    Butternut Squash stuffing
  • 1 clove Garlic, roasted whole (in skin)
  • 1 tsp finely chopped fresh Sage
  • 75g Parmesan Cheese, grated
  • 3 tbsp Double Cream
  • Salt & Pepper to taste

Butternut Squash filling – Method

  • Mash the squash & garlic together with a fork
  • Stir in the cheese and enough cream to give you a thick paste
  • Add the sage and season to taste
  • Chill until required

Mushroom filling – Ingredients

  • 250g mixed mushrooms (Shitake and Chestnut are great, use wild mushrooms if you can have them), very finely chopped

    Mushroom stuffing
    Mushroom stuffing
  • 10g dried Mushrooms (Porcini), reconstituted in boiling water for 30 minutes & chopped
  • 1 tbsp Butter
  • 2 Shallots finely diced
  • 3 tbsp Double Cream
  • 3 sprigs Thyme, chopped
  • 1 splash White Wine
  • 60g Parmesan, grated
  • Salt and black pepper to taste

Mushroom filling -Method

  • Reconstitute the dreid mushrooms in boiling water for about 30 minutes, drain and chop finely
  • Melt the butter in a pan & gently shallots until soft, then add mushrooms
  • Cook through for a couple of minutes
  • Add wine & bring to the boil before adding cream & thyme
  • Reduce over a gently heat until thick
  • Stir in Parmesan and season to taste
  • Chill until required


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