-
1
Soak the beans overnight in plenty of cool water to cover.
-
2
Drain the beans and cover with plenty of fresh water.
-
3
Bring to a boil over high heat.
-
4
Cook the beans over medium-high heat for 1 1/2 hrs, till beans are easily mashed with a fork.
-
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
Mix should be pliable but not completely homogenous.
-
7
Set aside.
-
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
Cut each sheet into 4-inch squares.
-
10
Place a Tbsp.
-
11
of the bean mix in the center of each square.
-
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
Place the tortelloni on a sheet tray dusted with flour till ready to cook.
-
14
Bring 6 qts of water to a boil and add in 2 Tbsp.
-
15
salt.
-
16
In a 14- to 16-inch saute/fry pan, heat the butter over medium-high heat till it foams and subsides.
-
17
Meanwhile, drop the tortelloni in the boiling water and cook 2 min.
-
18
Drain the pasta, reserving the cooking liquid, and add in to the pan with the butter.
-
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
Divide the pasta proportionately among 4 warmed pasta bowls, grate the cheese over each serving and serve immediately.
-
21
This recipe yields 4 servings.
