Bean Filled Tortelloni (Tortelloni Di Fagioli) Recipe

1. 1

   Soak the beans overnight in plenty of cool water to cover.

2. 2

   Drain the beans and cover with plenty of fresh water.

3. 3

   Bring to a boil over high heat.

4. 4

   Cook the beans over medium-high heat for 1 1/2 hrs, till beans are easily mashed with a fork.

5. 5

   Drain the beans, add in the garlic, rosemary, extra virgin olive oil, ricotta and salt and pepper to taste, and mash the bean and cheese mix with a fork or possibly in the bowl of a food processor.

6. 6

   Mix should be pliable but not completely homogenous.

7. 7

   Set aside.

8. 8

   Divide the Basic Fresh Egg Pasta dough into 3 balls of equal size, and roll each out to the thinnest setting on a pasta rolling machine.

9. 9

   Cut each sheet into 4-inch squares.

10. 10

    Place a Tbsp.

11. 11

    of the bean mix in the center of each square.

12. 12

    Fold each square in half, corner to corner, to create a triangle, then fold the other corners around to meet each other and form the tortelloni.

13. 13

    Place the tortelloni on a sheet tray dusted with flour till ready to cook.

14. 14

    Bring 6 qts of water to a boil and add in 2 Tbsp.

15. 15

    salt.

16. 16

    In a 14- to 16-inch saute/fry pan, heat the butter over medium-high heat till it foams and subsides.

17. 17

    Meanwhile, drop the tortelloni in the boiling water and cook 2 min.

18. 18

    Drain the pasta, reserving the cooking liquid, and add in to the pan with the butter.

19. 19

    Add in the thyme leaves and a splash of the pasta cooking water and toss over high heat 1 minute to coat and emulsify.

20. 20

    Divide the pasta proportionately among 4 warmed pasta bowls, grate the cheese over each serving and serve immediately.

21. 21

    This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.