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Ингредиенты
- 3 c. dry white beans, such as Cannellini
- 4 x garlic cloves finely chopped
- 1/2 sprg fresh rosemary, leaves only finely minced
- 4 Tbsp. extra-virgin extra virgin olive oil
- 1 1/2 c. fresh ricotta Salt to taste Freshly-grnd black pepper to taste
- 1 x recipe Basic Fresh Egg Pasta dough (see recipe)
- 8 Tbsp. butter
- 1 bn thyme, leaves only Parmigiano-Reggiano cheese for grating
Инструкции
- Soak the beans overnight in plenty of cool water to cover. Drain the beans and cover with plenty of fresh water. Bring to a boil over high heat. Cook the beans over medium-high heat for 1 1/2 hrs, till beans are easily mashed with a fork. 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. Mix should be pliable but not completely homogenous. Set aside.
- 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. Cut each sheet into 4-inch squares. Place a Tbsp. of the bean mix in the center of each square. 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. Place the tortelloni on a sheet tray dusted with flour till ready to cook.
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt.
- In a 14- to 16-inch saute/fry pan, heat the butter over medium-high heat till it foams and subsides.
- Meanwhile, drop the tortelloni in the boiling water and cook 2 min. Drain the pasta, reserving the cooking liquid, and add in to the pan with the butter. Add in the thyme leaves and a splash of the pasta cooking water and toss over high heat 1 minute to coat and emulsify.
- Divide the pasta proportionately among 4 warmed pasta bowls, grate the cheese over each serving and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 4 servings | |
| Calories 866 | |
| Calories from Fat 341 | 39% |
| Total Fat 38.79g | 48% |
| Saturated Fat 17.15g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 195mg | 8% |
| Potassium 2838mg | 81% |
| Total Carbs 100.13g | 27% |
| Dietary Fiber 27.7g | 92% |
| Sugars 3.44g | 2% |
| Protein 36.91g | 59% |
